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Indian-influenced beef & pork sausage curry with green beans served with plain rice and coriander.
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Indian-Influenced Sausage Curry Recipe

This sausage curry combines two of my favourite things, good old bangers and Indian flavours, it is simple to cook, quick and really, really tasty!
Course Main Course
Cuisine Anglo Indian
Keyword indian sausage curry, sausage curry, spicy sausage curry
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 Servings
Calories 796kcal
Author Brian Jones

Ingredients

  • 400 g Sausages 4-6 (I use pork and beef)
  • 1 Large Onion 200g
  • 6 Garlic Cloves
  • 30 g Ginger 1 Thumb-Sized Piece
  • 2 Green Chilli Peppers
  • 2 tablespoon Cooking Oil
  • 1 tablespoon Tomato Puree
  • 200 g Tinned Tomatoes 7oz
  • 75 ml Vegetable Stock ⅓ Cup
  • 2 teaspoon Brown Sugar
  • 100 g Green Beans 1 Cup
  • 2 teaspoon Dried Fenugreek
  • Fresh Coriander For garnish

For the Spice Mix:

  • 2 teaspoon Kashmiri Chilli Powder
  • ½ teaspoon Ground Turmeric
  • ½ teaspoon Ground Coriander
  • ½ teaspoon Ground Cumin
  • ⅛ teaspoon Cardamom Powder
  • ¼ teaspoon Salt

Instructions

  • Top and tail the onion, peel it and then cut it into 5mm (¼") slices, cutting from top to bottom.
  • Slit the green chillies; I like to leave the stems in place.
  • Heat a 28cm or 11" frying pan (not non-stick) over a medium-high heat, and when it is hot, add the cooking oil, and brown the sausages on all sides.
    Then remove the sausages and set aside.
    Sausage Curry process shot 1 of 8
  • Add the onions and green chillies to the pan and cook them for 7-8 minutes, stirring occasionally.
    Sausage Curry process shot 2 of 8
  • Whilst the sausages are cooking, peel and mash the garlic, and peel the ginger and grate it.
  • Mix together the spice mix.
    Sausage Curry process shot 3 of 8
  • Once the onions have become soft and a little golden, add the tomato puree, mashed garlic and grated ginger, then cook for 1 minute.
    Sausage Curry process shot 4 of 8
  • Sprinkle over the spice mix, and stir for 30 seconds.
    Sausage Curry process shot 5 of 8
  • Pour in the tomatoes, vegetable stock and brown sugar, give everything a stir and have a taste, adding more salt if required.
    Sausage Curry process shot 6 of 8
  • Cut the sausages into bite-sized pieces and return them to the sauce before adding a lid and cooking over a low-medium heat for 10 minutes.
    Sausage Curry process shot 7 of 8
  • Whilst the curry is cooking, top and tail the green beans and cut them into 25mm (1") peices.
  • Crush the fenugreek into the curry, add the green beans, stir, add a lid and then cook for 3 minutes before serving with lots of coriander.
    Sausage Curry process shot 8 of 8

Video

Nutrition

Serving: 1 | Calories: 796kcal | Carbohydrates: 35g | Protein: 37g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 2779mg | Potassium: 609mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1184IU | Vitamin C: 31mg | Calcium: 104mg | Iron: 3mg
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