“Currywurst” Stew with Bell Peppers & Potatoes

The “Currywurst” is one of my absolute favorite fast food dishes, together with crispy French fries, mayonnaise & extra curry powder simply unbeatable.

Since I already showed you a recipe for a delicious curry sausage, I thought there would be a little variation today, namely a “Currywurst” stew/pot with a spicy curry sauce, paprika and potatoes. Have fun cooking!




Cooked/Baked today: “Currywurst” Stew with Bell Peppers & Potatoes
Difficulty: Medium
Preparation Time: 45 minutes
Category: Main Dishes, Fast Food Recipes, Recipes with Sausages, Simple Recipes, One Pot Recipes
Our Recipe rating:

Ingredients for 4 servings:

• 5 sausages
• 750 milliliters of pureed tomatoes
• 500 grams of waxy potatoes
• 3 bell peppers
• 1 large onion
• 2 cloves of garlic
• 2 heaping tablespoons of ajvar
• 1 heaping tablespoon of sugar beet syrup
• 2 teaspoons sweet paprika powder
• 1 teaspoon hot/spicy paprika powder
• 1 teaspoon curry powder
• 1 teaspoon cumin
• Balsamic vinegar
• Salt & pepper
• Oil for frying

Required kitchen gadgets, helper & preparations:

• Large pan with lid

Instructions:




…for “Currywurst” Stew with Paprika & Potatoes:

Cut the sausages into slices. Peel the potatoes & cut into small pieces. Core the peppers & cut into bite-sized pieces. Peel and roughly chop 1 large onion. Also peel off the garlic cloves & cut into slices.

Next, heat up a large pan with a dash of oil, put the sausage slices in the pan & fry for 3 – 4 minutes over medium heat & occasionally turning, then lift out of the pan & set aside for a moment.

Then add another dash of oil to the pan & sweat the prepared vegetables for another 4 – 5 minutes, turning them occasionally over medium heat. When that is done, sprinkle 2 teaspoons of sweet paprika powder & 1 teaspoon each of hot paprika powder, curry powder and cumin over the veggies, stir in the spices & briefly allow to roast.




Then add 750 milliliters of pureed tomatoes, a shot of water (to rinse out the tomato bottle), 2 heaping tablespoons of ajvar, 1 heaping tablespoon of sugar beet syrup, a dash of balsamic vinegar to the pan & also give the sausage slices back into the pan, stir everything once and season with a generous pinch of salt & pepper to taste.

Then bring the “Currywurst” stew to a boil & slowly simmer with the lid closed over low to medium heat for about 25 minutes until the potatoes are cooked, stirring occasionally.




Spread the done “Currywurst” stew on deep plates & serve garnished with some finely chopped parsley and some extra curry powder on top. Have fun cooking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):