This comforting and satisfying Slow Cooker Sausage Curry recipe is perfect for a cold winter’s night. This version has lots of veggies including peas and potatoes, plus tons of flavor from mango chutney. This recipe is made both gluten-free and dairy-free.

a bowl of sausage and potato curry

There’s nothing cozier than soup in the wintertime except eating it fireside.

This hearty soup is made in the slow cooker and can be timed to be ready just in time for dinner. Coming home to the amazing smell of soup without messing up the kitchen is the ultimate pick-me-up. This slow cooker sausage and potatoes recipe is perfect for meal prepping and tastes even better as leftovers.

If your Crockpot is collecting dust, then this recipe is the delicious motivation to get you back into slow cooker mode. It’s a no-fuss, comforting family favorite!

Why You Need This Recipe

  • The main prep work you have to do is chopping veggies otherwise everything goes into the slow cooker to do its thing. You can chop the vegetables ahead of time to speed up this process.
  • The reason I love slow cooker recipes is because I can time them accordingly. If you plan to eat dinner at 6, then start the soup at noon on low.
  • Soup makes the best leftovers. All the flavors are even more delicious the longer they marry together in the fridge.

Key Ingredients

ingredients for slow cooker sausage and potatoes soup
  • Pre-cooked sausage – Any savory pork sausages, chicken sausages, or beef sausages will work here so just purchase your favorite. Be sure to use a gluten-free version if you need to be gluten-free.
  • Potatoes, carrots, and onions – Something about this vegetable combination is magical. You can purchase any type of potato, but I prefer Yukon gold because of their creamy texture and superb flavor. Russet potatoes won’t hold their shape as well.
  • Curry powder – You can’t have curried sausages without the curry! Curry powder is actually a bold mixture of spices including turmeric, ground coriander, ground cumin, ground ginger, and chili powder.
  • Apricot jam or mango chutney – Apricot jam or mango fruit chutney adds a small amount of sweetness to this dish which adds a nice contrast to all the savory elements and strong curry flavor.
  • Vegetable broth – Vegetable broth is a great ingredient to always have on hand. It adds a great deal of flavor to soups, stews, curries, and grains. I recommend using a reduced-sodium broth as you can always add more salt if necessary. You can also use chicken broth or chicken stock if you like.
  • Peas – If you dislike peas you can omit them, but I would encourage you to give them a try. Peas actually have a high starch content and a creamy texture and work great in a curry.
  • Cornstarch – Cornstarch acts as a thickener. Adding it to the soup toward the end will thicken up the soup slightly for a nice gravy-like texture.

Please see the full recipe card at the end of this post for the exact measurements.

Recipe Steps

how to make curry sausage soup

Step One

In the base of a large slow cooker, combine the sausages, veggies, curry powder, chutney or jam, and broth.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Cover the slow cooker and set the time to 3 hours on high or 6 hours on low.

Step Three

About 15 minutes before the end of the cook time, take off the lid and stir in the frozen peas and cornstarch. Stir well to avoid clumping.

Step Four

Place the lid back on and let the curry cook for 15 more minutes to thicken the soup and defrost the peas.

Serve hot and enjoy!

I hope you agree that this curry sausage recipe is perfect for any easy weeknight dinner. It’s a great way to meal prep and have food ready to go.

cooked sausage curry in crockpot

Recipe Tips

  • Look for prepared mango chutney in the condiment aisle of your grocery store. You can substitute other flavors of chutney, if you prefer. Or, if you can’t find chutney, you can use apricot jam instead.
  • If you are on a low-sugar diet, feel free to leave out the chutney.
  • Feel free to use whatever type of sausage you like in this curry. I like to use a mild beef sausage, but you can use pork or chicken, if you prefer. If you are on a strict gluten-free diet, then be sure to read the label to make sure the sausages are gluten-free.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or, you can freeze the leftovers for up to 2 months. Defrost and reheat before serving.
close up of curried sausages and carrots

Recipe FAQs

How do you thicken curried sausages?

Add 2 tablespoons of cornstarch 15 minutes before the cooking time is up. Cornstarch must be heated to around 200 degrees F for it to do it’s job effectively. Stir in the cornstarch and then let it continue to cook. If it’s still not as thick as you like you can always add one more tablespoon and then cook it some more.

What should I serve with it?

It’s a satisfying dish on it’s own but you can serve it with white or brown rice, cauliflower rice, or mashed potatoes. You can microwave pre-cooked jasmine rice from a bag to keep it super simple.

Can you freeze curried sausages?

Yes! I love meals you can freeze because nothing has to go to waste. Freeze in a freezer-safe and microwaveable container for easy reheating. You can also freeze it in single serve portions.

sausage curry served in white bowl

More Slow Cooker Recipes You Might Like

Or, check out my entire index of Gluten-Free Crockpot Recipes.

Don’t Miss These Easy Crockpot Recipes!

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Keto Crockpot Chicken Thighs with Cabbage

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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a bowl of curry sausage soup

Slow Cooker Sausage Curry With Mango Chutney

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5 from 2 reviews

Print Recipe

This comforting and satisfying Slow Cooker Sausage Curry recipe is perfect for a cold winter’s night. This version has lots of veggies including peas and potatoes, plus tons of flavor from mango chutney. This recipe is made both gluten-free and dairy-free.

  • Total Time: 3 hours 15 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 10 ounces pre-cooked sausage (about 4 large sausages), sliced
  • 1 onion, chopped
  • 2 medium potatoes, chopped
  • 2 carrots, chopped
  • 1 tablespoon curry powder
  • 2 teaspoons prepared mango chutney or 1 teaspoon apricot jam (optional, for sweetness)
  • 4 cups reduced-sodium vegetable or beef broth
  • 1 cup frozen peas
  • 2 tablespoons cornstarch (or 2 teaspoons arrowroot starch)

Instructions

  1. In the base of a medium or large crockpot, combine the sausage, onion, potatoes, carrots, curry powder, chutney, and broth.
  2. Cover the slow cooker and set the time to 3 hours at high or 6 hours at low.
  3. About 15 minutes before the end of the cook time, remove the lid and stir in the frozen peas and cornstarch. Be sure to stir in the starch well so that it doesn’t clump.
  4. Put the lid back on the pot and let the curry cook for 15 more minutes to thicken and to defrost the peas.
  5. Serve hot.

Notes

  1. Look for prepared mango chutney in the condiment aisle of your grocery store. You can substitute other flavors of chutney, if you prefer. Or, if you can’t find chutney, you can use apricot jam instead.
  2. If you are on a low-sugar diet, feel free to leave out the chutney.
  3. Feel free to use whatever type of sausage you like in this curry. I like to use a mild beef sausage, but you can use pork or chicken, if you prefer.
  4. If you are on a strict gluten-free diet, then be sure to read the label to make sure the sausages are gluten-free.
  5. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Or, you can freeze the leftovers for up to 2 months. Defrost and reheat before serving.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 321
  • Sugar: 8.9 g
  • Sodium: 1316.2 mg
  • Fat: 10.8 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 40.6 g
  • Fiber: 7.2 g
  • Protein: 16.7 g
  • Cholesterol: 84 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.