- and filled it up that morning with this easy slow cooker recipe.It amazes me how such humble, inexpensive ingredients can turn into such a wonderful, aroma rich dish, in a slow cooker
. Recipes like this are easily stretched too, just by adding a can of drained chickpeas and other cooked vegetables when you add the peas and sultanas can gain you a couple of extra servings. Put an extra couple of potatoes in the pot so there is lots of mashed potatoes to go around and you will have them coming back for more!Sausage and Potato Slow Cooker Curry | Easy Slow Cooker Recipe
Serves 6
Cook on low 8 hours
4 potatoes (2lb / 800g) cut into thick but even sized wedges
12 (4lb or 1.8kg) beef sausages
2 medium brown onions
2 Tbsp mild curry powder
400g crushed tomatoes in puree/juice
1 C beef stock
1 cup frozen peas thawed
½ C saltanas
- Place the potatoes around the edges of the slow cooker, add the sausages. If you want to brown the sausages, first and then fry the onion and curry, add the rest of the ingredients (except peas and saltanas) to frypan to deglaze before adding to slow cooker, it will make the sausages look better when you serve them.
- Cover and cook on low 8 hours.
- Twenty minutes before serving, check seasonings and adjust if necessary. If you want to thicken the gravy with a little of the cooking liquid (3 tablespoons) and 1 tablespoon cornstarch mixed to a smooth paste, then do that now.
- Stir in peas and saltanas and cook on high for a further 20 minutes.
- Serve on rice, mashed potatoes or with crusty bread and stretch the servings further by adding lots of different vegetables to each plate.
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