Spiced Sausage and Pumpkin Curry
A warming Australian family curry featuring sweet roasted pumpkin and savory sausages simmered in a fragrant tomato and coconut sauce. This australian-inspired curry ready in about 50 minutes pairs (450g) peeled and diced pumpkin, 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 400 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
- 6 pork sausages, sliced into 1-inch pieces sausages
- 3 cups (450g) peeled and diced pumpkin
- 1 large, finely chopped onion
- 4, minced garlic cloves
- 1 tbsp fresh grated ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can (400g) canned diced tomatoes
- 1 can (400ml), full fat coconut milk
- 2 tbsp vegetable oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped (for garnish) fresh coriander
- to serve steamed rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 6 sliced pork sausages and brown for 5-7 minutes, stirring occasionally until golden and cooked through. Remove and set aside.
- Step 2: In the same pot, add 1 large finely chopped onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until fragrant and softened.
- Step 3: Stir in 2 tbsp curry powder, 1 tsp ground cumin, and 1 tsp ground coriander. Cook for 1 minute to toast the spices.
- Step 4: Add 3 cups peeled diced pumpkin and 1 can (400g) diced tomatoes, stirring to coat.
- Step 5: Pour in 1 can (400ml) full-fat coconut milk, then return browned sausages to the pot. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
- Step 6: Bring to a simmer, cover, and cook gently for 20-25 minutes until pumpkin is tender and sauce thickens.
- Step 7: Garnish with 1/4 cup chopped fresh coriander before serving with steamed rice.
Frequently asked questions
How long does Spiced Sausage and Pumpkin Curry take to make?
Total time is about 50 minutes (15 min prep + 35 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 Spiced Sausage and Pumpkin Curry?
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 large, finely chopped onion from drying out.
Can I substitute ingredients in Spiced Sausage and Pumpkin Curry?
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 Spiced Sausage and Pumpkin Curry 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 Spiced Sausage and Pumpkin Curry?
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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