Preparation:

Step 1: Brown the sausages (Optional but recommended)

Heat a frying pan over medium heat. Add a little olive oil and brown the sausages for 6–8 minutes until golden on all sides. You don’t need to cook them through—just give them colour. Remove from the pan and set aside to cool slightly, then slice into thick chunks or leave whole based on your preference.

Tip: Browning adds rich flavour but can be skipped if you’re short on time.

Step 2: Sauté onion, garlic, and curry powder

In the same pan (use sausage drippings for flavour), add sliced onion. Sauté for 3–5 minutes until soft. Add the minced garlic and curry powder, and cook for another minute to release the fragrance.

Step 3: Stir in flour and liquids

Sprinkle the flour into the pan and stir to coat the onions. This will help thicken the curry sauce. Slowly add the stock while stirring to avoid lumps. Then add tomato sauce or chutney and Worcestershire sauce. Stir well to combine and bring to a gentle simmer.

Step 4: Transfer to slow cooker

Place the browned sausages and sliced carrots into the bowl of your slow cooker. Pour the curry sauce over the top. Stir gently to combine. Cover with the lid.

Step 5: Slow cook

Cook on LOW for 6–7 hours or HIGH for 3–4 hours until the sausages are tender and the carrots are cooked through.

Step 6: Add peas and optional cream

About 30–60 minutes before serving, stir in the frozen peas. If using, pour in the coconut milk or cream for a creamy curry finish. Adjust seasoning with salt and cracked pepper to taste.

Step 7: Serve and enjoy

Serve the curried sausages hot with your choice of sides and garnish with fresh parsley or coriander if desired.