A simple one pan dinner that's packed with veggies? Sure! You're at the right place! These are curried sausages, the best way to make them!
These aren't the curried sausages you grew up on- they have had a "pack some veggies in" makeover and they are even more delicious because of it.
Why you're going to love this recipe
It's a one pan wonder! The whole family will love the sweet yep tangy taste and the veggies mean you're getting a great hit of all the good stuff that you need. I've packed zucchini, broccoli (and the stem) into this recipe along with the usual carrots and onions.
Kids love sausages and with this meal, you're guaranteed a winner.
What sausages to use
Use your favourites! I have used some homemade sausages that we had in the freezer (thanks 2020), but any beef, pork, chicken, lamb or veal sausages will do.
Thin ones are best, as they are quicker to cook- meaning dinner is ready quicker, but if you have the time and inclination you can also use thick ones. Or halve thick ones if they are your favourites and you want them to cook quickly.
It's all in the prep
When it comes to meals like this, you can prep (chop) the veggies whenever you get a free moment during the day. I like to have all the veg ready to go before even starting the rest of the cook.
Versatile veggies
Don't love the veggies in the post? Let's play swapsies!
- broccoli- can be swapped for green beans, cauliflower,
- zucchinis can be swapped for peas, corn, extra carrot
- carrots- pumpkin, sweet potato
Love the sauce
If you grew up on curried sausages, then you are probably used to a thin, liquid that was the sauce. But we can do better! By cooking this sauce down during the times it's on the stove by maintaining a rolling boil, we achieve a thick, luscious and glossy sauce without needing to add any thickeners. That means this is the simplest and best way to make curried sausages.
What to serve it with
- rice works really well and cookes in the rice cooker in the time that you are cooking the sausages on the stove. Choose brown rice for a nuttier flavour.
- quinoa is another delicious option, you will need to start it cooking at least ½ hour before you start on the curried sausages.
- mashed potatoes are perfect with this. Make them more exciting by combining sweet potato with the white potatoes to make a more delicious experience.
Choosing a curry powder
When a dish like this is such an inauthentic curry, it doesn't need a jar curry paste or even one made with a combination of spices that you can't find near your home. I use this Aussie Curry Blend from the source and find it does the job really well. And it's using Australian bush ingredients so it's even better! Likewise, if you use Keen's or any other "aussie/british" curry powder, you'll be fine. The key is for this recipe, it needs to be mild and easy to find.
Chutney
Another jar! But this time, the key thing is sweetness. You want the chutney you use to have no fire, after all, we are cooking for kids, aren't we? This one from sharwoods is perfect, and the mango in it means it is really sweet. You can pretty much find it anywhere too- no difficult to get ingredients.
The whole broccoli
I used the stalk in this too. It's so underrated. It has so much flavour, crunch and greenness to it! I always try to use the whole stalk where possible, the texture and body it brings to a meal like this is really great. If we aren't eating the stalk, then Olga and Charlie (the goldens) get it. They love chewing on the stalk and it is a good healthy treat that takes them a while to chew through.
Ingredients
- olive oil or any other oil of your choice
- 800 grams of sausages it works out to be about 3 per person
- 2 carrots medium sized carrots, just the normal ones from the supermarket will do
- 1 zucchini mine was a mega zucchini, if yours are tiny use two
- 1 head of broccoli, stalk chopped- yes we are using it and the top chopped into florets
- 1 onion, brown- but really any colour will do
- 2 cloves of garlic minced
- 1.5 tbsps of curry powder of your choosing
- 3 tbsps of mango chutney
- 1 tbsp tomato paste
- 3 cups chicken stock (I make my own stock and stock powder but any decent brand will do- I like the Campbells real stock)
Method
- Heat a large frypan over medium-high heat on the stove.
- Cook the sausages in batches until golden on both sides and remove to a plate.
- Add the onion, carrot, broccoli stalks and garlic and cook for 5 minutes.
- Add the curry powder and stir through everything.
- Add the chutney, tomato paste and stock to the pan and put the sausages back in.
- Cook for 30 minutes at a rolling boil, or until sausages are cooked through and the sauce is starting to thicken.
- Add the broccoli florets and the zucchini and cook for 5 minutes more, making sure everything gets well coated in the thick sauce.
Freezing
Please freeze this! The leftovers taste amazing when reheated. Reheat thoroughly in a microwave and serve just as you did the first night. The flavours will have matured even more. To be honest- it's almost more delicious the second night.
More weekday one pan meals
- One pan chicken and veggie bake with honey and rosemary
- Chorizo and Chicken Spanish Rice
- Savoury mince with brown rice- one pot wonder!
Curried sausages
Ingredients
- 3 tbsps olive oil or any other oil of your choice
- 800 grams of sausages it works out to be about 3 per person
- 2 carrots medium sized carrots just the normal ones from the supermarket will do
- 1 zucchini mine was a mega zucchini if yours are tiny use two
- 1 head of broccoli stalk chopped- yes we are using it and the top chopped into florets
- 1 onion brown- but really any colour will do
- 2 cloves garlic minced
- 1.5 tbsps curry powder of your choosing
- 3 tbsps mango chutney
- 1 tbsp tomato paste
- 3 cups chicken stock I make my own stock and stock powder but any decent brand will do- I like the Campbells real stock
Instructions
- Heat a large frypan over medium-high heat on the stove.
- Cook the sausages in batches until golden on both sides and remove to a plate.
- Add the onion, carrot, broccoli stalks and garlic and cook for 5 minutes.
- Add the curry powder and stir through everything.
- Add the chutney, tomato paste and stock to the pan and put the sausages back in.
- Cook for 30 minutes at a rolling boil, or until sausages are cooked through and the sauce is starting to thicken.
- Add the broccoli florets and the zucchini and cook for 5 minutes more, making sure everything gets well coated in the thick sauce.
Nart at Cooking with Nart says
This is such a great idea! Never thought about using sausages in curries but now I'm inspired!
Kylie says
It's such an aussie classic!
Kathryn Donangelo says
Sausage and curry is a great combo! This was an easy recipe and we all loved it. Will be making this again very soon. Thank you!
Kylie says
Thanks Kathryn, so glad to hear you loved it!
Vicky says
Interesting recipe. Anxious to give it a try!
Anjali says
I love all of the flavors this recipe has and all of the veggies you managed to pack into it! It was delicious!
Kylie says
The more veggies the better it tastes!