Potato and Sausage Curry (Spicy & Basil Flavors)
Making Two Curry Flavors Simultaneously: Spicy and Basil with S&B Golden Curry Blocks!
For the ultimate curry lover who enjoys curry every single day of the week! If you find ingredient prep time a hassle, making a large pot to last for several days is the perfect solution. It’s easy to make with simple ingredients, and the ability to create two distinct flavors at once means you’ll never get bored. This recipe features a spicy version and a basil version, using just potatoes, sausages, and onions.
Main Ingredients- 1kg Potatoes (approx. 1 bag)
- 2.5 Onions
- 8-10 Sausages of your choice (e.g., Vienna sausages)
Curry Sauce- S&B Golden Curry Block (Mild, Plain) 110g
- S&B Golden Curry Block (Mild, Hot) 110g
- 1 Tbsp Basil Pesto
- 500ml Milk or 500ml Water + 1-2 Tbsp Cheese Powder
- Vegetable oil or butter (for sautéing onions)
- S&B Golden Curry Block (Mild, Plain) 110g
- S&B Golden Curry Block (Mild, Hot) 110g
- 1 Tbsp Basil Pesto
- 500ml Milk or 500ml Water + 1-2 Tbsp Cheese Powder
- Vegetable oil or butter (for sautéing onions)
Cooking Instructions
Step 1
The stars of this dish are potatoes and sausages! For about a week’s worth of curry for two people, we’re using a 12-serving portion of curry blocks. We’ll mix S&B Golden Curry ‘Mild’ and ‘Hot’ to create a gently spicy flavor. Feel free to adjust the spiciness to your preference. Increasing the proportion of the hot curry will make it spicier.
Step 2
Let’s start by prepping the main ingredients. Cut the potatoes into bite-sized pieces that are easy to eat. Typically, cutting them into 6-8 pieces is good, but if you’re serving children, make them even smaller! Cut the sausages into pieces similar in size to the potatoes. If you’re using small Vienna sausages, you can leave them whole. Slice the onions to a size comparable to the sausages.
Step 3
Prepare a wide wok or pot. Add about 2 drizzles of vegetable oil or 1 tablespoon of butter and heat over medium heat. Add the onions and sauté until they turn golden brown and become somewhat translucent. This step caramelizes the onions, bringing out their sweetness. You can optionally add a pinch of salt, pepper, or red pepper flakes at this stage for extra flavor, but it’s delicious even without them.
Step 4
Once the onions are partially translucent, add the cut potatoes and stir-fry until the onions become more transparent. Sautéing the potatoes helps them absorb flavors better and reduces cooking time. If you want the potatoes to cook faster, cut them smaller in step 2.
Step 5
When the potatoes and onions are somewhat sautéed, add all the sausages and stir for about 1-2 minutes. This lightly cooks the sausages and helps them blend with the other ingredients.
Step 6
After sautéing all the ingredients, pour in enough water to completely cover them. Bring to a boil over high heat until the ingredients are cooked. Once the water is boiling, reduce the heat to medium and simmer for at least 5 minutes. This will ensure the potatoes become tender throughout.
Step 7
While the ingredients are cooking, let’s prepare the curry blocks. Ladle some of the boiling curry water onto the surface of the curry blocks to help them dissolve more easily. You can also drop the blocks directly into the pot, but this method speeds up the process. We’ll add 3/4 of the curry blocks first today (the remaining 1/4 will be used for the basil curry later).
Step 8
After dissolving the curry, reduce the heat to low. Let it simmer gently until it reaches your desired consistency. A helpful tip: if you plan to eat the curry over several days, it will thicken as it’s reheated. So, it’s a good idea to make it slightly thinner than you prefer initially. This makes it easier to adjust the consistency later.
Step 9
While the basic curry simmers on low heat, let’s make the special basil cream curry. Pour 500ml of milk into a pot, or mix 500ml of water with 1-2 tablespoons of cheese powder. If you don’t have cheese powder, you can omit it. Heat over medium heat, then add 1 tablespoon of basil pesto. Stir well until it’s smooth and well combined, then bring it to a simmer.
Step 10
Once the basil cream sauce is ready, add the remaining 1/4 of the curry blocks and stir until fully dissolved. Because we’re using milk, it’s best to simmer over low to medium heat, stirring constantly, to prevent sticking or separation and achieve a smooth basil curry.
Step 11
Voila! Two delicious curry flavors are ready. You can enjoy the basil cream curry on its own, or take some of the ingredients (potatoes, sausages) from the basic curry and mix them into the basil cream curry for an extra tasty treat! If the curry tastes too salty, you can add milk a half-cup at a time until you reach your desired consistency and seasoning. Enjoy your meal!
