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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

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


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)


  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.


  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.


  • 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