This slow cooker sausage curry is a super easy mid week meal. The mild curried sausages are very popular with children, and the simple hearty recipe is a great hit with mums too!
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What you'll love about the recipe
- An easy, healthy way to serve sausages with 3 portions of veggies!
- Use your favourite sausages - pork, beef, turkey or vegetarian. If you want a lower fat sausage curry, choose turkey sausages. Use gluten free sausages if needed.
- Slow cooker curried sausages is a budget-friendly recipe. The ingredients are inexpensive and a slow cooker is an energy-efficient way to make dinner (you might also like this budget-friendly braised beef and onions).
- A nostalgic family favourite that you'll want on regular rotation!
Ingredients
Sausages. I used pork sausages to make the recipe, but you can use whichever type of sausages you prefer. And of course you can use the recipe to make a vegetarian slow cooker sausage curry or a gluten free sausage curry!
Onions and garlic. Ordinary white onions are perfect, but if you've only got red onions, those will work too. If you don't like garlic, you can omit it. I use fresh garlic but you could also use garlic paste
Carrots and peas add a natural sweetness plus extra vegetables to this crockpot curry stew
Canned tomatoes. These are the basis of the curry sauce. See recipe notes if you want to vary the recipe
Stock. Use whichever stock you prefer with your sausages. I used chicken stock with pork sausages, but you could also use beef or vegetarian stock.
Curry powder. I used a homemade blend of mild curry powder, but vary the heat to suit your taste
Cornflour or cornstarch. This is essential to thicken the curry sauce. It's easy to use and naturally gluten free
How to make slow cooker sausage curry
I like to brown the sausages in this curry so that they look more appetising and the caramelisation adds more flavour. But it's optional - I've tested the recipe without browning and it still tastes lovely. The sausage skins often split when they touch the hot pan, don't worry!
Add the chopped onions, carrot and garlic to the base of the slow cooker. Tip in the canned tomatoes, stock and curry powder and stir to mix.
Stir the cornflour into a couple of tablespoons of cold water. This is called a slurry and is an easy way to thicken a sauce.
Stir the cornflour mix into the ingredients in the slow cooker. Nestle the sausages into the vegetable mix.
Cook on high for 3.5 - 4 hours, or on low for 7-8.
Mix the peas into the slow cooker. The heat of the curry will defrost and cook the peas without needing additional cooking time.
Recipe tips
- If you'd prefer a creamy slow cooker sausage curry with coconut milk, add a can of coconut milk in place of canned tomatoes
- Instead of peas, you can also stir some fresh spinach leaves into the sausage curry at the end of the cooking time
- This slow cooker sausage curry is mild so that it's family friendly, but you can use a hotter curry powder if you prefer. Or add a finely chopped chilli to the curry
- For an easy one-pot meal, make a sausage and potato curry. Just add 400g diced raw potatoes to the curry with the other vegetables. You can also add a can of beans, lenitls or chickpeas.
You might also like this easy slow cooker curried mince recipe - no browning required!
Serving and storage
You can serve this slow cooker sausage curry with brown rice or mashed potatoes. Or try these 15 minute healthy flatbreads to soak up the curry sauce!
These easy slow cooker curried sausages are great for meal prep. Like many curries, the dish tastes even better the second day! It also freezes very well, so why not make a double batch?
Frequently asked questions
No, sausages can go directly into the slow cooker without any cooking. They will be safely cooked through in the time that the vegetables take to cook. However, if you want to give the sausages a little extra colour, you can brown them in a pan before adding them to the slow cooker.
An easy way to thicken a curry sauce is to use cornflour or cornstarch. Cornflour must always be mixed into a cold liquid first. Then add the cornflour slurry to the sauce - it will thicken up as the sauce comes up to the boil.
You can store cooked curried sausages in the fridge for up to 3 days. Reheat the curry on the stovetop until piping hot. Slow cooker sausage curry can also be frozen.
Other slow cooker recipes you might like
Why not try these other healthy slow cooker recipes? They are all easy to make, with a healthy twist.
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Recipe
Slow Cooker Sausage Curry
Equipment
- Slow cooker
Ingredients
- 450 g sausages
- 2 onions peeled and diced
- 2 cloves garlic peeled and very finely chopped
- 4 carrots diced in 1.5 cm pieces
- 150 g frozen peas
- 400 g canned tomatoes
- 200 ml stock
- 1 tablespoon mild curry powder
- 1 tablespoon cornflour
Optional
- ½ tablespoon oil for browning the sausages
Instructions
- Brown the sausages in a drizzle of oil in a pan over medium heat for a few minutes. You can also brown them in your slow cooker insert if it is suitable for a hob. This adds a nicer colour and a little extra flavour, but it's not essential.
- Add the chopped onion, garlic and carrots to the slow cooker. Stir in the curry powder, canned tomatoes and stock and mix well.
- Stir the cornflour (cornstarch) into a couple of tablespoons of cold water and add to the slow cooker.
- Nestle the sausages into the vegetable mixture. Cook on high for 3.5-4 hours or low for 7-8 hours.
- Stir the frozen peas into the hot curry and serve.
Notes
- Use whatever sausages you prefer - pork, beef, vegetarian or gluten free.
- For a lower fat sausage curry, use turkey sausages
- You can use chicken, beef or vegetable stock
- For a coconut-based slow cooker chicken curry, omit the can of tomatoes and use a can of coconut milk
- Vary the curry powder to suit your preference
- You can also add potatoes to the curry at the start of the cooking time if liked, then you won't need any side dishes
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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