Ingredients
Units
Scale
- 550g chipolatas
- 1 onion, diced
- 1–2 tsp curry powder
- 400g tin diced tomatoes
- 1 beef stock cube
To serve:
- Rice
- Steamed vegetables
Instructions
- Add sausages, onion, curry powder, diced tomatoes and stock cube to the slow cooker
- Cook on low for 6–8 hours or high for 4 hours
- Optional: stir through cream or coconut milk before serving
- Serve with rice and vegetables
Notes
Use your favourite sausages: If you’re fussy with sausages (same), swap in your go-to butcher ones
Add extra veggies: Peas, carrots or even potato work really well in this
Make it milder or stronger: Adjust the curry powder to suit your taste
Double the batch: Great for leftovers or freezing
No time to brown? Don’t stress: This recipe works perfectly as a dump-and-go