Classic curried sausages

Nici Wickes' curried sausages recipe is a nod to her dear granddad, who used to rustle up a pot when she'd visit. Serve this delicious, cost-effective dish with rice and pappadums for an easy weeknight meal

By Nici Wickes
  • 30 mins cooking
  • Serves 2
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 2 tablespoon sunflower oil
  • 1 medium onion, thinly sliced
  • 4 - 6 pork or lamb sausages
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 400 gram tinned tomatoes
  • fresh coriander, to garnish
  • 2 - 4 tbsp unsweetened plain yoghurt
  • 2 tablespoon sunflower oil
  • 2 - 4 pappadums
  • cooked rice, to serve


  • 1
    Heat oil in a frying pan and cook onions until dark brown. Push the onion to one side and add the sausages, browning on all sides.
  • 2
    Add the spices and fry for 1 minute or until they give up their aroma. Add the tomatoes and simmer for 15-20 minutes, by which time the sausages will be cooked through and the sauce thickened. Garnish with the coriander and drizzle with yoghurt.
  • 3
    Brush oil on both sides of each pappadum and place on a tray under a hot grill. Watch carefully and turn when bubbled and browned.
  • 4
    Serve the curried sausages with rice and pappadums.

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