Coconut Curried Sausages is the first Thermomix recipe I ever “developed”.
Now, I had never heard of curried sausages in my life… so I jumped on Google and browsed about 100 recipes.
With this concept in my head that it would be creamy and coconutty… only to find it was more of a tomatoey dish with supermarket curry powder in it. PASS!!!!
This Thermomix recipe is really delicious, but more of a comfort meal in the Skinnymixer household.
I converted it to Thermomix a few years ago and whenever someone asks for a curried sausages recipe, I find the original version raved about. Usually we do it with frozen peas, but I didn’t have any on hand so chucked in some baby spinach – which we actually now prefer.
The Coconut Curried Sausages recipe has been a firm favourite in the Skinnymixers Facebook Group & Thermomix Community for a number of years and features in The Top 12 Thermomix Recipes to Freeze List which is full of some of my other healthy Thermomix recipes.
If you make this recipe, snap a pic and hashtag it #skinnymixers — We love to see your creations on Instagram & Facebook!
Love Nik xx
Ingredients
- 1 small brown onion - peeled, halved
- 30 g butter or oil
- 1 kg thin beef sausages - we use gluten free or grain free when available
- 300 g basmati rice - use half for tray bake version
- 1-2 Tbsp babas meat curry powder
- 2 Tbsp stock concentrate + 850 g | 30 oz water - or 850 g | 30 oz liquid stock instead
- 60 g tomato paste
- 400 ml tin coconut cream
- 200 g frozen peas or baby spinach
Instructions
Thermomix Method
- Place sausages on deep steaming tray, in a layered up ladder style to allow for air flow.
- Weigh rice into the simmering basket and rinse well.
- Put the onion into the mixer bowl, chop for 2 sec/speed 6/MC on. Scrape bowl down.
- Add butter and cook for 5 min/100°C or 212°F/speed 1/MC off
- Add curry powder and cook for 1 min/100°C or 212°F/speed 1/MC off
- Add water, stock concentrate and tomato paste to bowl. Put simmering basket with rice in place. Put the steaming tray in place. Cook for 20 min/steaming temperature/speed 4.Periodically stir rice up with spatula while cooking.
- Remove sausages. Remove rice to a thermo server to keep warm. ** do not drain liquid, keep it in bowl**
- At this point you can choose to peel the sausages and then slice them as preferred.
- Insert butterfly, add sausages coconut cream and peas to bowl. Cook for 8 min/100°C or 212°F/reverse/slowest speed.
Tray Bake Method
- Preheat fan forced oven to 180°C
- For the tray bake method we halve the rice to 150 g & use coconut milk.
- Add sliced onion (fry onion if you prefer), tomato paste, curry powder and coconut milk to large deep ovenproof metal pan mix to combine. Once combined add in the stock concentrate and water and stir through.
- Add in pre-rinsed rice to the sauce in the pan. Then evenly place sausages in the pan.
- Transfer the pan to the oven on the top rack and cook for 30-40 mins. If your dish is not metal it will take longer.
- Add in peas into the pan in the last five minutes of the cook time.
Notes
Use the blunt blade for this recipe. At step 4 you may need to increase the onion cooking time. At step 6 if using an Intelli place a tea towel over the steamer lid, use speed 3 and increase cooking time if required. If using a Supercook please use speed 4. At step 9 DO NOT use your butterfly and be sure to use speed 1.
Nutrition
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