- High in protein
- High in dietary fibre
- No added sugar
- Seafood free
- Shellfish free
- Soy free
- Sesame free
- Egg free
This sausage korma curry is a tasty twist on classic curried sausages. Made easy in the slow cooker, it’s perfect for busy weekdays.
- Serves4
- Cook time4 hour 5 minutes
- Prep time15 minutes
Ingredients
- 1 tsp olive oil
- 500g Coles Finest Angus Beef Garlic & Parsley Sausages
- 1/4 cup (75g) tikka masala paste
- 400ml can coconut milk
- 2 carrots, coarsely chopped
- 1 potato, peeled, coarsely chopped
- 1/3 cup (55g) sultanas
Quick naan
- 2/3 cup (100g) self-raising flour
- 1/2 cup (140g) Coles Greek Style Natural Yoghurt
- 2 tbs self-raising flour, extra
- 1 tbs olive oil
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large frying pan over medium-high heat. Add sausages and cook, turning, for 2-3 mins or until golden. Transfer to a slow cooker. Add curry paste to pan and cook, stirring, for 30 secs. Stir in coconut milk. Carefully pour into the slow cooker. Add carrot and potato. Cover and cook for 4 hours on high (or 8 hours on low), adding the sultanas halfway through cooking.Step 2
Meanwhile, to make the quick naan, place the flour and yoghurt in a bowl and season with salt. Stir until just combined. Divide the dough evenly into 4 portions. Roll each portion out on a lightly floured surface into a 5mm-thick oval. Heat half the oil in a frying pan over medium heat. Add 2 naan breads and cook for 2 mins each side or until golden and cooked through. Repeat with remaining oil and naan breads.Step 3
Cut the sausages in half. Divide the curry among serving bowls and serve with the naan breads.
How to make homemade naan to serve
Give your curried sausage recipe the perfect partner with some super-easy and quick homemade naan. To make them, place the flour and yoghurt in a bowl and season with salt, then stir until just combined. Divide the dough into 4 portions and roll each portion out on a lightly floured surface to form a 5mm-thick oval. Heat a little olive oil in a frying pan over medium heat, then add 2 naan breads and cook them for 2 minutes on each side or until they’re golden and cooked through. Repeat with the remaining oil and naan breads.
Now get cooking
There’s no denying just how versatile sausages are - they take on just about any sauce, spice and pair well with other ingredients to make tasty meals inspired by global flavours. Take this Tex-Mex sausage tray bake with lime sour cream - an easy dish that takes very little prep time. Take a trip to Italy with this sausage, tomato & eggplant gnocchi and try this bangers and smashed potato tray bake for an unique take on the classic dish.
And if it’s curry you’re craving, this slow-cooker chicken curry, served with rice and naan bread, is a guaranteed winner. Give this coconut fish curry a go for a speedy weeknight dinner.
Sausage korma curry with quick naan
- Serves4
- Cook time4 hour 5 minutes
- Prep time15 minutes
Ingredients
- 1 tsp olive oil
- 500g Coles Finest Angus Beef Garlic & Parsley Sausages
- 1/4 cup (75g) tikka masala paste
- 400ml can coconut milk
- 2 carrots, coarsely chopped
- 1 potato, peeled, coarsely chopped
- 1/3 cup (55g) sultanas
Quick naan
- 2/3 cup (100g) self-raising flour
- 1/2 cup (140g) Coles Greek Style Natural Yoghurt
- 2 tbs self-raising flour, extra
- 1 tbs olive oil
Description
This sausage korma curry is a tasty twist on classic curried sausages. Made easy in the slow cooker, it’s perfect for busy weekdays.
Method
Step 1
Heat oil in a large frying pan over medium-high heat. Add sausages and cook, turning, for 2-3 mins or until golden. Transfer to a slow cooker. Add curry paste to pan and cook, stirring, for 30 secs. Stir in coconut milk. Carefully pour into the slow cooker. Add carrot and potato. Cover and cook for 4 hours on high (or 8 hours on low), adding the sultanas halfway through cooking.Step 2
Meanwhile, to make the quick naan, place the flour and yoghurt in a bowl and season with salt. Stir until just combined. Divide the dough evenly into 4 portions. Roll each portion out on a lightly floured surface into a 5mm-thick oval. Heat half the oil in a frying pan over medium heat. Add 2 naan breads and cook for 2 mins each side or until golden and cooked through. Repeat with remaining oil and naan breads.Step 3
Cut the sausages in half. Divide the curry among serving bowls and serve with the naan breads.