Slow-Cooked Sausage Curry with Potato and Spinach
A comforting Australian-style sausage curry slow-cooked with tender potatoes and fresh spinach for a warming weeknight meal. This australian-inspired curry ready in about 55 minutes pairs roughly chopped fresh spinach, large, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 links, sliced into 1-inch pieces pork sausages
- 3 medium, peeled and chopped into 1-inch cubes potatoes
- 4 cups, roughly chopped fresh spinach
- 1 large, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 2 tbsp curry powder
- 1 can (400 ml) coconut milk
- 1 cup chicken stock
- 2 tbsp vegetable oil
- to taste salt
- to taste black pepper
- 1/4 cup, chopped (optional garnish) fresh coriander
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 4-5 minutes until fragrant and the onion is translucent.
- Step 2: Add 2 tbsp curry powder and stir for 1 minute to toast the spices.
- Step 3: Add 8 sliced pork sausages and cook for 5 minutes, stirring occasionally, until they begin to brown.
- Step 4: Stir in 3 peeled and chopped medium potatoes, 1 can (400 ml) coconut milk, and 1 cup chicken stock. Bring to a simmer, cover, and cook on low heat for 30 minutes until potatoes are tender.
- Step 5: Add 4 cups roughly chopped fresh spinach, stirring until wilted, about 2 minutes. Season with salt and black pepper to taste.
- Step 6: Garnish with 1/4 cup chopped fresh coriander if desired and serve with steamed rice or crusty bread.
Frequently asked questions
How long does Slow-Cooked Sausage Curry with Potato and Spinach take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Sausage Curry with Potato and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep roughly chopped fresh spinach from drying out.
Can I substitute ingredients in Slow-Cooked Sausage Curry with Potato and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Sausage Curry with Potato and Spinach for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Sausage Curry with Potato and Spinach?
Australian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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