Sausage and vegetable curry recipe

Personally, I’m always looking for a new way to cook sausages because if a meal I cook has sausages in it, it’s a guarantee my kids will eat it. This super mild curry is perfect for a busy mid-week dinner, packed full of delicious vegetables, snags and finished with a dollop of yoghurt to serve. Yum!

I think the key to introducing young children to curry is to choose a paste that is particularly mild, so be careful when choosing one. Adding yoghurt can further dull the intensity of spice flavours so I always suggest serving curry with an accompanying generous spoonful of yoghurt.


8 thick beef sausages
1 large red onion chopped
600g butternut pumpkin, peeled and cut into bite sized pieces
500g potatoes, peeled and cut into bite sized pieces
2 zucchini, halved lengthways and thickly sliced
1/3 cup rogan josh curry paste
2 cups beef stock
2 tbs chopped fresh coriander, plus extra to serve
Plain yoghurt to serve


  • Heat a couple of teaspoons of oil in a large frying pan and cook sausages, turning over medium-high heat until browned and just cooked through. Transfer to a plate, cover and set aside.

  • Add another two teaspoons of oil to the pan. Add the onion, potato, pumpkin and zucchini, stirring for around five minutes or until onion has softened.

  • Add the curry paste to the vegetables. Cook, stirring for one minute or until fragrant.

  • Add the stock and bring to a simmer.

  • Meanwhile slice the sausages into thick pieces. Add to the pan, stir through and simmer, covered, for 20 minutes or until the potato is tender.

  • Turn off or remove from the heat and stir through the coriander.

  • Serve with a dollop of yoghurt, a sprinkling of coriander and rice or crusty bread. Delicious!

Make sure to browse our recipe archives for more great meal ideas and treats to try.




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