Perfect for a busy weeknight, this recipe is a quick 10 minute set-up. Set it and forget it, and come home to a healthy rice bowl dinner.
Everything you need to know to make Slow Cooker Sausage Curry
- Tips and Recommendations
- About the Ingredients
- How to make Slow Cooker Sausage Curry
- Storage Recommendations
- How to Freeze Curried Sausage for Later
- Frequently Asked Questions
- The Recipe
- Similar Recipes You Might Want to Try
Casandra’s Tips and Recommendations for Making the Recipe
Ready for a recipe that might seem ordinary at first glance, but will absolutely blow your taste buds away? It’s our not-so-secret obsession: Slow Cooker Sausage Curry.
Now, don’t be fooled by the name; this isn’t your typical slow cooker recipe with curried sausages. We’re talking about crumbled sweet sausage, zucchini and carrot coins, and slices of onion, all coming together in a cozy, comforting blend. But what really sets this dish apart is the earthy, warming kick of curry, with just a hint of spice. And here’s the kicker – the curry’s intensity can vary based on the curry powder and sausage you choose. Trust me; this is where the magic happens.
Picture yourself diving into a bowl of this savory curried sausage, served on a bed of perfectly cooked rice – it’s that classic rice bowl experience, revamped and oh-so-satisfying. So if you’re up for taking your slow cooking game to the next level and discovering a mouthwatering surprise, stick around as we unpack the secrets behind our Slow Cooker Curried Sausage recipe. Your taste buds are in for a treat!
About the Ingredients
Sausage – Crumbled sausage meat or sausage removed from it’s casings. The curry gives this dish just enough heat so I use sweet sausage but spicy would be good too if you love heat.
Vegetables – A zucchini, carrot and onion. Use a mandoline to get nice even slices and then cut them in half so you have half moons. Littler pieces mean more variety and flavor in each bite.
Curry – Curry is a blend of spices so not all curries are made equal. Some are spicier than others so be selective with what you buy and then cautious with how much you use until you know the heat profile of the one you have. A mild curry that is generally easy to find in stores is McCormick Curry Powder; it has very little heat and is a little on the sweeter side. La Flor Curry is a curry powder with a little more heat so be cautious especially when cooking for kids.
Rice – For serving.
How to Make Slow Cooker Sausage Curry
Cook the Sausage
The first step is to brown and crumble the sausage. If you have a crockpot that has a stovetop safe insert you’re in luck! The first step to this recipe is to brown the sausage and you can do it right in the insert. (*See the notes in the recipe below about figuring out if your insert is safe for this and what to do if it isn’t.) Place the insert pot over medium heat on the stove and add a swirl of olive oil.
Add the curry powder to the olive oil and continuously stir or about 1 minutes. This will toast the curry (but make sure to stir or else it might burn) and bring out the warmth in the flavor. After about a minute, just as the color of the curry darkens and you can really smell it, add the sausage and cook while stirring it to a crumble until it’s no longer pink.
Once the sausage is cooked and crumbled, remove the pot from the heat and return it to your slow cooker with the meat still in the pot.
Add the Veggies and Set the Cooker
Slice the zucchini, carrot and onion and add them to the crock pot. Give everything a good stir to coat it in the curry. Set the slow cooker to cook on low for 4 hours.
Cook the Rice
Just before you’re ready to eat, cook the rice to the package directions. About 1.25 cups of uncooked brown rice should be plenty for 4 people.
How to Serve Slow Cooker Curried Sausage
Place a healthy scoop of rice in the bottom of a bowl. Top it off with a heaping spoonful of curried sausage and veggies from the slow cooker and serve.
Store your leftover curried sausage separate from the rice. If stored together, the rice will absorb too much of the liquid sauce and turn gummy and mushy. Place the sausage mixture along with the veggies and sauce from the slow cooker into an air tight container. Let it cool to room temperature and then refrigerate it for up to 4 days. The rice can be stored in a separate container but only for 24 hours. It’s even better to just discard any extra rice and make fresh rice to serve leftovers with.
Freezing Slow Cooker Curried Sausage
Just as when you store leftovers in the refrigerator, keep the meat and rice separate. If stored together, the rice will absorb too much of the liquid sauce especially when you reheat it and it will turn gummy and mushy. Place the sausage mixture along with the veggies and sauce from the slow cooker into an air tight container. Let it cool to room temperature and then freeze it for up to 2 months.
To defrost the curried sausage, place the frozen container in the refrigerator over night. If it’s still partially frozen in the morning move the container to a luke-warm water bath (be sure the container is sealed so no water gets in!) for about 1-2 hours.
When you’re ready to heat up your meal simply pour the sausage mixture into a saucepan on the stove set over medium-low heat and heat it until warm all the way through.
Frequently Asked Questions
A mixture of 2 tablespoons of water and 2 tablespoons of corn starch, whisked in a small bowl until smooth, can be poured directly into the pot. Stir in the mixture and continue cooking for about 3-5 minutes and your sauce should thicken.
Yes. They won’t have that brown sear on the skin but you can add frozen sausage directly to the slow cooker. Make sure to give them enough time to cook alway through, 8 hours on low or 4 hours on high.
The Recipe For Slow Cooker Sausage Curry
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and if you have a favorite curry powder. Enjoy!
5 Ingredient Slow Cooker Sausage Curry
- 1 tbsp olive oil
- 2 tsp curry powder
- 1½ lbs sausage meat
- 1 zucchini
- 1 carrot
- 1/2 sweet onion
- 1¼ cup uncooked brown rice
- Heat 1 tbsp olive oil in crockpot insert over medium heat.
- When the oil is hot, add 2 tsp curry powder and whisk into the oil. Cook the curry and oil for 1 to 2 minutes until fragrant and color begins to darken.
- Add 1½ lbs sausage meat and stir to a crumble.
- Once the sausage is browned, transfer the insert back to the crockpot cooker.
- Add 1 zucchini and 1/2 sweet onion, both sliced in half moons and 1 carrot cut into coins plus 1/2 teaspoon of salt. Give everything a good stir cover and cook on low for four hours.
- Just before ready to serve, cook 1¼ cup uncooked brown rice according to the package directions. Spoon the rice into a bowl and top with sausage and vegetable curry to serve.