This recipe uses a packet curry block. I’ve updated the recipe here to include a curry roux made from scratch.
I have been meaning to use our slow cooker for ages but have never gotten around to it. I was supposed to make these curried sausages the other day but was feeling too poorly, so I changed our weekly meal plan around and cooked them last night.
- 500g thick sausages
- 1 large onion
- 5 potatos, cubed
- 4 carrots, sliced into chunks
- 1 cup frozen peas
- 1 tablespoon curry powder
- 3 cups beef stock
- 2 tablespoons cornflour
- Pierce sausages and place them in a saucepan with enough water to cover them, bring to the boil and simmer gently for 10 minutes.
- Drain and cool, then remove skins from sausages.Cut into bite-sized chunks.
- Add potatoes, carrots, onion, peas and sausages to slow cooker.
- Add stock and curry powder to slow cooker, cover, cook on low for 6 hours.
- Add cornflour to slow cooker 30mins before serving, allow 20mins so sauce can thicken. Serve with rice.
I probably should’ve used a bigger pot and covered them with a bit more water – some of the sausages went a little hard and it was difficult to get the skins off. I just used the sausages we had in the freezer so I’m not sure what they were (probably just a cheap bulk pack from Woolworths) but they were quite oily when I was taking the skins off and my hands stunk for a while. They also didn’t add much flavour to the final meal.
I cut up the potaotes and carrots. I confess I left out the onion – I hate chopping them and just didn’t feel like going through that. I also confess that I suck at chopping. I’m not sure what it is – I’ve learnt the correct techniques and have had a bit of practice but it always turns out… bad. So these were only rough chopped but if anything it added something rustic to the curry. Well, that’s what I’m going with anyway! As you can see, I even have good knives to use! Obviously it’s a problem with the user and not the equipment. Sigh.
Lily was very good and sat in her high chair, drinking her milk and eating her crackers, while I got all of this together.
After I chopped each ingredient I chucked it straight in to the slow cooker pot. This is what I love about using a slow cooker!
Here’s one of the biggest changes I made to the original recipe I found – instead of using a curry powder I used this Japanese curry mix. It comes in different heats but we go with the mild, so that Lily can have some, and I’m not a big fan of spicy food. Actually, I think Lily can eat spicier things than I can! We get these from our local Asian supermarket.
This is what the mix looks like. You just snap off as many blocks as you need – I used two for this recipe but if you like a lot of curry flavour you could probably use more. I tried to dissolve it in some of the stock but it didn’t really work – I think it will only dissolve with heat. So I just put it in the pot and mixed it in with the other ingredients. It dissolved fine throughout the cooking and the sauce was great.
So there we go, all in the pot! I used vegetable stock instead of beef stock as we had just enough left in the fridge from another meal. All of this preparation probably took 15-20mins in total. I then turned the slow cooker on to low and actually forgot about it until Mr Monkey got home from work!! Mr Monkey put some potatoes on and made some mash to go with it and it was delicious. I know there was already potatoes in the curry, but curried sausages are made to go with mashed potato. Unfortunately, I forgot to take a photo before we tucked in.
But there was two bowls of leftovers, and here’s mine that I had for lunch. Even without the mashed potato it was delicious and I wasn’t allowed to eat it by myself – Lily kept stealing the sausages and ended up combining them with her strawberry yoghurt. Ick! But at least she was happy!
So all in all, excellent meal! Will definitely get a good run in these colder months.