Slow cooker sausage curry brings comfort from head to toe on chilly evenings. Savory sausage meat combined with vegetables, warm curry flavors, and rich coconut milk makes this easy crockpot curry dish a winner.
This recipe is so fantastic because the prep time is minimal, it cooks while you get other tasks done, it’s economical, versatile, and incredibly delicious.
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Slow Cooker Sausage Curry
Easy Ingredients for this Slow Cooker Curry
Sausage: The options are endless here. I used spicy Italian sausage this time, just like I used in my Sausage Boursin Pasta Recipe, but I’ve used mild Italian sausage, mild bratwurst, and other kinds. See below for more options on which sausage to use.
Potatoes: I used warba potatoes which are smaller than regular potatoes, but slightly larger than baby potatoes. See below for more options on potatoes.
Carrots: I also added regular carrots because these two vegetables are perfect for the long hours in slow cooking and the carrots add a slight sweetness that goes with the coconut milk.
Celery: Celery has an herbal flavor that I just adore so I love to add a lot of it. Feel free to adjust the amount to your palate.
Onions: Standard yellow onions were what I used.
Chicken broth: I’ve used homemade chicken broth as well as commercially prepared. If you have none on hand, vegetable broth works well, and water can be used as well.
Coconut Milk: I used your standard can of coconut milk. Feel free to use your favorite brand.
Seasonings: Curry powder, of course, garlic, thyme, salt and pepper.
Oil for frying – *optional
Making the Sausage Curry
It really couldn’t be easier.
I prefer to get a nice sear on the sausages before they go into the crockpot but this step is totally optional. I simply cut the sausages up in pieces, added a bit of oil to the pan, and gave them a good sear on the outside along with the diced onions.
Into the pot, they went along with the potatoes, carrots, and celery.
I added the seasonings on top, added the chicken broth, and set the timer to cook. Easy peasy friends!
Then, about a half-hour, before the dish is ready, I added the coconut milk to the sausage curry. Gave it a mix and let it finish cooking so the coconut milk melted with the rest of the flavors.
You could add it when you add the chicken broth, but I think the coconut flavors are better preserved by adding them closer to the end of cooking time.
Make up some rice to serve it on, and you’re ready to eat!
What Other Kinds Of Sausage Can I Use?
You can use almost any sausage that you prefer. As I mentioned before, you want a savory sausage either mild or spicy in flavor. You could even source out a sausage from the butcher that has already added some curry flavors. Savory flavors are important and if you like spicy things, choose sausage that has those additions.
You’ll want a sausage that is either in casings or loose in the package.
Also, there are some that I would advise not to use.
Breakfast sausage isn’t a good match for this curry dish because typically, breakfast sausages have maple flavors that wouldn’t pair well.
I also wouldn’t use a kielbasa-type sausage, like the kind I used in my Slow Cooker Sausage with Green Beans and Potatoes. While the sausage I used for that dinner was super delicious, I just don’t think it goes well with these seasonings.
Other Additions to Add to This Slow Cooker Curry
If you wanted to stretch the meal a bit further without adding more meat, there are some great alternatives to try.
Chickpeas – also called garbanzo beans, they are delicious and can easily extend the volume of your meal to accommodate more servings inexpensively. Just be sure to use canned or already cooked chickpeas.
Lentils – Again, another fantastic protein choice to help extend the meal. As with chickpeas, adding canned or already cooked lentils is ideal. I would add them at the time you’re adding the coconut milk so they don’t overcook and get mushy.
Beans – Mild in flavor, they would compliment this dish wonderfully. Use any mild-flavored, cooked bean for this recipe.
Extra Potatoes – We all know how potatoes (and really, any extra vegetables), can stretch a meal. Adding peas near the end of the cooking time would be delicious!
What Should I Serve With Sausage Curry?
Honestly, I serve it simply over rice. But if you wanted, you could serve it over cooked quinoa. Another addition to serving it with would be a roti, or naan bread, or even regular buttered bread for that matter.
For a cooling side dish, try serving it with my Creamy Cucumber and Tomato Salad.
To store leftovers, be careful to use containers that will not stain easily. Curry powder will impart its beautiful golden yellow color on many surfaces. Personally, I will spoon leftovers into a freezer-friendly bag, remove as much air out of the bag as possible and freeze it flat. That way it freezes quickly takes up less space, and there are no worries about it staining your favorite Tupperware.
- Fridge – This sausage curry stew will last up to four days in an air-tight container.
- Freezer – Up to three months as long as no air gets to it.
- Thawing and Reheating – Place in the fridge overnight to thaw and reheat with a little chicken broth on the stovetop. Alternatively, reheating in the microwave is another method, just be sure to cover it with a cover so it doesn’t splash and stain the inside of the oven.
- 1 pound Italian sausage *see notes
- 1 1/2 pounds Potatoes, unpeeled and cut in chunks
- 2 Carrots, peeled and sliced
- 2 Celery stalks, chopped
- 1/2 Onion, diced
- 1 cup Chicken Broth, see notes
- 1 cup Coconut Milk
- 1 1/2 tablespoon Curry Powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Thyme, dried (or 1 teaspoon fresh)
- 1 Tablespoon cooking oil for frying (optional, see notes)
- Slice the sausage up into bite-size pieces. Heat a skillet up with the oil to medium heat and saute the onions and the sausages to get color on the outside.
- After sauteing the sausage and onions, set it aside.
- Add the potatoes to the slow cooker insert. Then add the sausage, carrots, and celery.
- Sprinkle the salt, pepper garlic powder, and curry powder over top the ingredients.
- Pour in the chicken stock.
- Cook on low for 6-7 hours or high for 4-5 hours. The dish is done when the potatoes are fork-tender.
- Approximately a half-hour before the cooking time is over, add the coconut milk and finish cooking.
- Serve over hot rice and enjoy!
Feel free to use any sausage that's loose or in casings. You can take the casings off the sausage if you prefer and use that way, or cut it up in bite-size pieces as I did.
I used a Jamaican curry powder, but please use the type you love the taste of.
Feel free to add dried chili peppers or even some scotch bonnet sauce to the mix if you like your curry super spicy!
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 481Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 44mgSodium: 753mgCarbohydrates: 32gFiber: 4gSugar: 4gProtein: 19g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.