Fruity Sausage Curry

Fruity Sausage Curry


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About this recipe: This curry is the perfect winter warmer. Sliced pork sausages are simmered in a fruity coconut curry. Enjoy with freshly cooked rice and/or bread.

Madeleine Bassett

Serves: 6 

  • 1kg pork sausages, pierced once with a knife
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 apple, cored and diced
  • 2 teaspoons curry powder
  • 1 pinch chilli powder or to taste
  • 75g sultanas
  • 75g Batchelors chicken balti soup mix
  • 1 (400ml) tin coconut cream
  • 350ml water
  • salt and pepper to taste
  • 1 tablespoon dark brown soft sugar

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Bring a large pot of water to the boil. Cook sausages until cooked through. Drain, cool and remove skins. Chop into thick slices.
  2. Heat 1 tablespoon oil in a large saucepan over medium heat. Cook onion and garlic until fragrant. Stir in apple, curry powder, chilli powder and sultanas.
  3. Add the soup mix, coconut cream, water, salt and pepper. Stir well. Add sausages and simmer, covered, for 20 minutes, stirring occasionally.
  4. Just before serving, stir in dark brown soft sugar and serve with cooked rice and lemon wedges.

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