If you want a comforting, nourishing meal but you don’t want to spend ages standing over the cooker then this recipe is ideal.

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Comforting Slow Cooker Curried Sausages Recipe

The slow cooker does most of the work for you, and you can enjoy a healthy meal packed with flavour and full of nutrients.

Keep reading to find out how to make this delicious slow cooker curried sausages recipe.

Make breakfast an easy start to the day with our Slow Cooker Porridge Recipe

What Will You Need?

This recipe is designed to be made with a slow cooker.

If you don’t have a slow cooker you can use a casserole dish and cook it in the oven, but the timings may differ.

You will also need a stick blender or a food processor/blender to blitz the sauce.

A stick blender is easier as you can leave all the ingredients in the slow cooker rather than having to transfer them into a separate blender.

You will need a frying pan to saute the vegetables and to brown the sausages. You will also need a peeler and a knife to prepare the vegetables.

Another simple, but delicious, meal idea, is our Seafood Pasta Recipe

Tips And Tricks

Use these tips and tricks to get the perfect comforting slow cooker curried sausages every time.

Vegetables – Try to cut the butternut squash, potatoes and carrots into equal sized cubes so that they cook evenly. Around 3inch cubes is ideal – any larger and they will take longer to cook.

Sausages – You can chuck the sausages straight into the slow cooker, but the skin will remain soft and will have no colour to it. Frying the sausages first gives them a nice golden brown colour and will make the skin a bit crispier. Make sure that the sausages are cooked through before you serve this dish – they should be firm with no pink bits. You can slice the sausages before or after frying them.
Oil – If you don’t have a low calorie cooking spray but you want to keep the calories down, try applying oil to the frying pan with kitchen paper. Tip a small amount of oil onto a folded piece of kitchen paper, then rub the kitchen paper over the frying pan to transfer the oil. This will coat the pan without using too much oil.
Storage – You can keep this dish in an airtight container in the refrigerator for up to 3 days. You can also freeze it to eat at a later date. Make sure you reheat it thoroughly before you eat it.

Looking for a hearty appetiser for a party? Try our Creamy Bacon and Spinach Cob Loaf Dip Recipe

How Can You Customise This Recipe?

If you want to adapt this recipe, here are some things you can try.

Sausages – You can use whatever kind of sausages you want in this recipe. Keep in mind that if you choose sausages that aren’t low calorie then the calories per serving will increase. You could go for chicken sausages, herby sausages, or fruity sausages – whatever you fancy.

Oil – If you want to switch out the low calorie cooking spray for coconut oil, chilli oil or garlic oil then you can. This will add more flavour, but it will also increase the number of calories per serving.
Vegetables – This recipe uses courgettes and red peppers along with the sausages in the curry sauce, but you can use whatever vegetables you prefer. You could try it with spinach, or broccoli and cauliflower. If you are adjusting the vegetables then don’t forget to amend the cooking times if needed.
Spice – You can make this curry sauce as plain or as spicy as you want. Add more curry powder, chilli powder or chilli flakes if you like your curry to have a kick! If you want it nice and mild, you could add some coconut cream to make the sauce more mellow (this will add calories).

Sides – You can serve these slow cooker curried sausages with whatever you like – rice, chips, mashed potato, naan bread, poppadoms – the choice is yours!

Pasta is always popular, so why not make one of our Best Bacon Pasta Recipes?

Comforting Slow Cooker Curried Sausages

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Recipe by Dylan Cole Course: MealCuisine: Australian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

394

kcal

This slow cooker curried sausages recipe is a quick and easy meal that is comforting, satisfying and a breeze to make

Ingredients

8 pieces Low Calorie Sausages (Sliced)
2 cloves Garlic (crushed)
1 piece Onion (chopped)

500 g Butternut Squash (Peeled and cubed)
2 large Sweet Potato (Peeled and cubed)
1 large White potato (peeled and cubed)

3 medium Carrots (peeled and cubed)
2 pieces Courgettes/zucchini (diced)
2 pieces Red Bell Pepper (sliced)

1 Teaspoon Curry Powder
1 Teaspoon Madras Curry Powder
300 ml Chicken Stock

as needed Low Calorie Cooking Spray

Directions

Use a large wok or frying pan over a medium heat. Add a few sprays of low calorie cooking spray to the pan, then add in the crushed garlic, chopped onion and cubed carrot. Saute the vegetables for around 5 minutes until they have browned.

Next, add the curry powder and stir to evenly coat the vegetables. Continue to saute the vegetables for another minute, then remove it from the heat.
Add the contents of the frying pan to your slow cooked dish along with your chicken stock, the potatoes and the butternut squash. Cook the vegetables until they are soft, which will take around 2 hours on a medium heat.
After two hours, use a stick blender to blitz the contents of the slow cooker to make a smooth curry sauce. You can also tip the contents of the slow cooker into a blender and then return it to the slow cooker afterwards if you don’t have a stick blender, but it is a bit messier.

Now it is time to fry the sausages. Spray a frying pan with low calorie cooking spray and place it on a medium heat. Add the sausages and fry them until they are lightly browned on the outside. This will give them a nice texture.
Add the sausages, red peppers and courgettes to the slow cooker and cook them on a medium heat until the sausages are cooked through and the curry sauce has reduced and thickened. This should take between one and two hours. You can then serve the curried sausages with your choice of side dish.

Recipe Video

Author

Recent Posts

Dylan Cole

When it comes to great places to eat in Australia, the list really is endless. There are so many different restaurants, cafés, and chains to try that you really are spoiled for choice. From Italian food, to Japanese food, to a good ‘ole rump steak, the food options are endless.

This is why I decided to set up my blog, Eatability, to share the best food and drink spots in Australia with as many people as possible. Hi, my name is Dylan Cole, and I moved to Australia five years ago from England, UK.

Through this blog, I will be sharing and recommending some of my favorite places you need to visit, such as where to find the best pizza in Adelaide, and the best bakery in Brisbane. Whatever food you are fancying, I have got you covered!