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Slow Cooker Sausage Curry With Mango Chutney
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.
👥 4 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 15 min🔥 Cook: 3h👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
- pot
📝 Preparation Steps
1
In the base of a medium or large crockpot, combine the sausage, onion, potatoes, carrots, curry powder, chutney, and broth.
onion, chopped1medium potatoes, chopped2carrots, chopped2curry powder1 tablespoon
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.
frozen peas1 cupcornstarch (or 2 teaspoons arrowroot starch)2 tablespoons
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.
Nutrition Facts
calories
321 calories
fat Content
10.8 g
serving Size
1/4 of recipe
fiber Content
7.2 g
sugar Content
8.9 g
sodium Content
1316.2 mg
protein Content
16.7 g
trans Fat Content
0 g
cholesterol Content
84 mg
carbohydrate Content
40.6 g
saturated Fat Content
3.6 g
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