Spiced Sausage Curry with Coconut and Sweet Potato

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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 comforting Australian-style sausage curry infused with aromatic spices, creamy coconut milk, and tender sweet potatoes for a warming weeknight meal. This Australian-inspired pork recipe, ready in about 55 minutes, pairs pork sausages, chopped, onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 40 min Serves 4 Australian cuisine 450 cal/serving

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Ingredients

6 sausages (about 450g) pork sausages, chopped
1 large onion, diced
3 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp curry powder
2 cups (300g) sweet potato, peeled and cubed
1 can (400ml) canned coconut milk
1 cup (240ml) diced tomatoes, canned
2 tbsp vegetable oil
1 tsp salt
1/4 cup (10g) fresh coriander, chopped
1/2 cup (120ml) water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 6 chopped pork sausages and brown for 5 minutes, breaking them up with a spoon.
Step 2: Add 1 large diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger; sauté for 4 minutes until fragrant and softened.
Step 3: Stir in 2 tbsp curry powder and cook for 1 minute to toast the spices.
Step 4: Add 2 cups (300g) peeled and cubed sweet potato, 1 can (400ml) coconut milk, 1 cup (240ml) canned diced tomatoes, and 1/2 cup (120ml) water.
Step 5: Season with 1 tsp salt, bring to a simmer, cover, and cook for 25-30 minutes until sweet potatoes are tender and the sauce has thickened.
Step 6: Stir in 1/4 cup (10g) chopped fresh coriander just before serving. Serve with steamed rice or crusty bread.