Coconut and curry sausages

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  • 6 beef sausages
  • 6 potatoes, chopped
  • 2 celery stalks diced
  • 2 carrots, chopped
  • 1 chopped onion
  • 400 g diced tomatoes
  • 1 tablespoon minced garlic
  • 2 tablespoons curry powder
  • 2 cups Massel * Chicken-style liquid broth
  • 375 ml of carnation coconut milk * see notes
  • 2 cups of rice * to taste * to serve
  • 1 pinch of salt and pepper * to taste


  1. Brown sausages in a frying pan, cutting in half in the pan, so that they cook well.

  2. When the sausages are almost cooked, add the onions and celery, and cook until smooth.

  3. Add carrots, potatoes, garlic, and salt and pepper.

  4. Add the curry powder and stir until fragrant.

  5. Add the broth and tomatoes and mix well. Bring to a simmer.

  6. Place the mixture in a baking dish and bake at 180 ° C for about 10 minutes.

  7. Add half of the coconut milk and stir. Cook for another 5 minutes. Leave in a hot oven while the rice is made.

  8. Place the rice in a saucepan with the remaining coconut milk, cover with water and cook until the rice is soft.


Use 1/2 of the 375 ml can of coconut milk for the sausages and add the remaining half to the rice.

It's great the next day in the lunchboxes.

This recipe was photographed by Amber De Florio for the best recipes.

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