Slow-Cooked Sausage Curry with Tomato and Coconut

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Australian-style sausage curry slow-cooked in a rich tomato and coconut sauce, perfect for a comforting family dinner. This Australian-inspired comfort-food recipe, ready in about 75 minutes, pairs pork sausages, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 60 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 8 large pork sausages and brown on all sides for 6-8 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and sauté for 5 minutes until soft and translucent.
  3. Step 3: Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 1 minute to toast the spices.
  5. Step 5: Add 400g canned diced tomatoes and 400ml coconut milk, stirring to combine and bring to a simmer.
  6. Step 6: Return the browned sausages to the pot, cover, reduce heat to low, and simmer gently for 45 minutes, stirring occasionally, until sausages are cooked through and sauce thickens.
  7. Step 7: Season with 1 tsp salt, garnish with 1/4 cup chopped coriander if desired, and serve hot with steamed rice or crusty bread.

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