Curried sausages are proper old school comfort food, and this version cooks the rice right in the pan so the whole dinner comes together in one go. Coconut cream makes it creamy, the curry powder brings warmth, and there is plenty of veg through it.
Snipping the sausages straight into the pan with kitchen scissors saves you a chopping board, and they brown up beautifully. Then everything else goes in and simmers away.
It is hearty, warming and cheap, which is exactly what you want on a cold night.
Why You’ll Love It
It is a one pan dinner, the rice cooks right in the sauce so there is no separate pot and hardly any washing up. Sausages keep it budget friendly, the coconut cream makes it creamy and comforting, and it is loaded with veg. It is on the table in about 35 minutes, which makes it a proper winter weeknight winner.
The Shortcut That Makes It Work
Two shortcuts here. Snipping the sausages straight into the hot pan with kitchen scissors means no chopping board and no mess, and cooking the rice right in the coconut cream and water means there is no separate pot to boil. Everything simmers together under a lid, so one pan gives you the whole dinner.
Handy Tips
Brown the sausage pieces properly at the start, that colour is a lot of the flavour. Give the curry powder and tomato paste a minute in the pan before the liquid goes in, it deepens the flavour. Keep the heat low once the lid is on so the rice cooks without catching on the base, and use whatever veg you have, this is a great use-it-up dinner. Add the spinach near the end so it just wilts through.
What To Serve With It
It is a complete meal with the sausages, rice and veg together. Some crusty bread or a simple green salad on the side is all it needs.
Leftovers / How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the rice, as it firms up once chilled.
Other Recipes You’ll Love
If you enjoyed this Curried Sausages, here are a few more ideas to add to your rotation:
Curried Sausages
Prep Time 10 minutes 
Cook Time
25 minutes 
Total Time 35 minutes 
Ingredients
Equipment
Method
- Snip those sausages with kitchen scissors straight into the pan, and brown them to perfection.
- Add in the onion, capsicum, garlic, ginger, tomato paste, and curry powder. Stir everything together and let those spices work their magic for a few minutes.
- Next, pop in the rice, spinach, coconut cream, and water. Season with a dash of salt and pepper, give it a good stir, cover, and let it simmer on low. In about 20 minutes, you’ll have a deliciously creamy and hearty meal ready to dig into!
Nutrition
Video
Notes
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FAQs
Can I use different sausages?
Yes. Any sausage works, beef, pork or chicken. Snip them into pieces so they brown quickly and cook through in the sauce.
Can I make it milder for kids?
Yes. Reduce the curry powder or use a mild curry powder. The coconut cream keeps it creamy and gentle either way.
Can I use different vegetables?
Definitely. It is designed for whatever you have, so use up what is in the fridge. Add quicker cooking veg like spinach near the end.
Can I use coconut milk instead of cream?
Yes, though coconut cream makes it richer. Coconut milk will give a slightly thinner sauce, which is still lovely.
Amazing!!!
I used chorizo sausages 2nd time round and it was even yummier! Great recipe!
Hi Bert, thank you. That actually sounds so delicious. I’ll try that the next time I make this.