This easy slow cooker sausage curry is made with herb sausages, butter beans and warming Indian spices in a creamy yogurt-tomato sauce. Set it and forget it.
And if you're looking for more dump-and-go curry ideas, try making my beef curry in the slow cooker next!
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If you've ever Googled "slow cooker sausage curry" and were disappointed to end up with another version of retro curried sausages in gravy with peas and carrots, this one's for you.
This is a proper sausage curry; herb sausages slow-cooked in a tomato-based sauce with garam masala, fennel seeds, fresh ginger, and chili, with butter beans for fiber and extra protein and a finish of Greek yogurt to round everything out.
You'll be actually surprised by how good this tastes, and you'll get the bonus of having a protein-packed meal ready when you walk through the door.
Why you'll love this slow cooker sausage curry
- It's a real Indian-inspired curry using sausages as a protein, not just a curry-powder gravy.
- The herb sausages give it a very nice British touch.
- It's naturally protein-packed thanks to the sausage, butter beans and Greek yogurt.
What you'll need
Sausages - I love herb sausages in this curry because they pair so nicely with the spices. Cumberland-style or any good-quality herb sausage works.
Onion - Yellow, brown or red are all good choices. Dice it finely so it cooks quickly.
Garlic - Fresh is ideal, but frozen or jarred garlic also works here.
Fresh ginger - This is what infuses the curry with a brightness that ginger powder can't replicate.
Spices - I use a mix of garam masala, ground cumin, smoked paprika and fennel seeds. All these infuse the curry with earthy, warm notes.
Tomato paste + chopped tomatoes - This is the best combo to get that tomato-rich base.
Zucchini - Slice them into half moons.
Chicken stock - Low-sodium is best because you can easily control the salt.
Butter beans - These add extra protein and fiber and bulk up the curry a bit. Tinned butter beans are perfect for convenience. Drain and rinse them to get rid of any excess salt.
Greek yogurt - Adds creaminess and extra protein at the same time.
Pro tip
Brown the sausages first, even though it adds 10 minutes and dirties a pan. The curry will taste so much nicer!
How to make sausage curry in the slow cooker
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Brown the sausages in a splash of olive oil until cooked through, then remove from the pan.
In the same pan, sauté the onion until soft, then add the garlic, ginger, and chili and continue to cook for another minute.
Add the tomato paste and spices to the pan and cook for a further minute. Transfer everything to the slow cooker. Add the zucchini, butter beans, chopped tomatoes and chicken stock. Cut the sausages into big chunks and add them too.
Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Stir in the Greek yoghurt and the end, garnish with fresh coriander and serve over rice or with naan.
Substitutions and variations
- You can replace the pork sausages with chicken or turkey sausage for a lighter option.
- Make the curry veggie sausages to make the curry vegetarian. Linda McCartney and Quorn sausage are good options because they hold up to slow cooking.
- Bulk up the curry and add more fiber by using more chopped vegetables. Diced sweet potato, aubergine and butternut squash are all great options.
- If you don't have garam masala, combine ½ teaspoon ground coriander + ¼ teaspoon ground cinnamon + ¼ teaspoon ground cloves + ¼ teaspoon ground cardamom. Or sub with mild curry powder (1 tablespoon); the result will be closer to retro curried sausages, but still good.
- To make the sausage curry dairy-free, replace the Greek yogurt with ½ cup full-fat coconut milk or coconut yogurt.
Recipe tips and notes
- Make sure the heat is off when you stir in the Greek yogurt. It also helps if you have it at room temperature to avoid splitting.
- You can technically skip the browning step for the sausages, as they'll cook through during the slow-cook time. I highly recommend you brown them, though, as you'll lose the caramelized exterior and the texture will be paler and softer.
- For an even better taste, make this the day before. The curry reheats beautifully, and the flavors have more time to blend overnight.
What to serve with sausage curry
- Rice, of course! Basmati is traditional, but any long-grain works. Or try it with my super easy Indian pilau rice.
- You can also serve the curry with naan or flatbread to mop up all that delicious sauce.
- Or for a lighter option, try it with a quick raita made from yogurt and cucumber or my easy kachumber salad.
Leftovers and storage
- Any leftovers will keep well for 3-4 days in an airtight container in the fridge.
- Reheat gently on low-medium heat with a splash of water if it's thickened too much. Microwave also works for individual portions in 60-second bursts.
- The curry freezes well for up to 3 months, but the Greek yogurt may split slightly on thawing. For best results, freeze, then add the yogurt and stir in fresh yogurt when reheating.
If you've tried this slow cooker sausage curry recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!
Slow Cooker Sausage Curry
Ingredients
- 1 tablespoon olive oil
- 450 g herb sausages
- 1 medium onion
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- ½ small green chili pepper, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon fennel seeds
- 1 medium zucchini, sliced
- 1 can (14 oz / 400 g) butter beans, drained and rinsed
- 1 can (14 oz / 400 g) chopped tomatoes
- 1 cup (250 ml) chicken stock
- ½ cup (125 ml) Greek yoghurt
- A handful fresh coriander
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large skillet over medium-high heat and fry the sausages for 5 minutes until cooked through and slightly brown on all sides. Remove the sausages from the pan and set aside.1 tablespoon olive oil450 g herb sausages
- Turn the heat down to medium and add the onion to the pan. Cook for 4-5 minutes until softened, then add the chopped garlic, ginger and green chili pepper. Continue to cook for another minute, stirring often, until fragrant.1 medium onion4 garlic cloves1 tablespoon fresh ginger½ small green chili pepper
- Stir in the tomato paste, garam masala, ground cumin, smoked paprika and fennel seeds and cook for another minute to bring out the flavor of the spices.1 tablespoon tomato paste1 tablespoon garam masala1 teaspoon ground cumin1 teaspoon smoked paprika½ teaspoon fennel seeds
- Transfer the onion mixture to the slow cooker, then add the sliced zucchini, butter beans, chopped tomatoes and chicken stock. Cut the sausages into big chunks and add them to the slow cooker.1 medium zucchini1 can (14 oz / 400 g) butter beans1 can (14 oz / 400 g) chopped tomatoes1 cup chicken stock
- Stir everything well, then place the lid on the slow cooker and cook for 6-7 hours on LOW or 3-4 hours on HIGH.
- When the time is done, stir in the Greek yoghurt and the fresh coriander. Adjust the seasoning to taste and serve immediately with steamed rice or warm naan bread.
Notes
- Make sure the heat is off when you stir in the Greek yogurt. It also helps if you have it at room temperature to avoid splitting.
- You can technically skip the browning step for the sausages as they'll cook through during the slow cook time. I highly recommend you brown them, though, as you'll lose the caramelised exterior and the texture will be paler and softer.
- For an even richer flavor, make this the day before. The curry reheats beautifully and the flavors have more time to blend overnight.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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