This frank curry is a weeknight-style dish of sliced frankfurters, tender potatoes, peas, and warm spices simmered in a tomato-coconut sauce, usually served over rice. It is a practical home-style curry rather than one fixed regional classic: the sauce can be made ahead, and the frankfurters need only a short time in the pot to take on its flavor.
Ingredients
- 1½ cups (285 g) long-grain white rice
- 2¼ cups (530 ml) water, for the rice
- 1 tablespoon (15 ml) neutral oil
- 1 medium yellow onion, about 1 cup (150 g), finely diced
- 2 garlic cloves, finely chopped
- 1 tablespoon (6 g) curry powder, mild or medium
- 1 teaspoon (2 g) ground cumin
- ½ teaspoon (1 g) ground turmeric
- ¼ teaspoon cayenne pepper, or less to taste
- 1 tablespoon (16 g) tomato paste
- 1 can diced tomatoes, 14.5 ounces (411 g), with their juices
- 1 can unsweetened coconut milk, 13.5 ounces (400 ml), well shaken
- ½ cup (120 ml) water, plus more if needed
- 12 ounces (340 g) fully cooked frankfurters, cut into ½-inch (1.3 cm) rounds
- 1 medium waxy potato, about 8 ounces (225 g), peeled if desired and cut into ½-inch (1.3 cm) cubes
- 1 cup (135 g) frozen peas
- ¾ teaspoon (4 g) fine salt, plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon (15 ml) lime juice, or to taste
- 2 tablespoons (8 g) chopped cilantro, for serving (optional)
Instructions
- Set up the ingredients. Dice the onion, chop the garlic, cube the potato, and slice the frankfurters. Measure the spices and open the cans before you start cooking; the curry comes together more smoothly when the aromatics are ready to go. If the frankfurters are linked, separate them before slicing so the rounds cook evenly.
- Start the rice. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then put it in a saucepan with 2¼ cups (530 ml) water. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes, or according to the package directions. Turn off the heat and leave it covered for 5 minutes, then fluff with a fork. The rice can cook while you make the curry.
- Soften the onion. While the rice cooks, heat the oil in a wide, deep skillet or medium Dutch oven over medium heat. Add the onion and cook for 5 to 7 minutes, stirring now and then, until it is soft and translucent but not browned. If the pan looks dry or the onion begins to stick, add a tablespoon of water rather than turning the heat up.
- Bloom the spices. Stir in the garlic, curry powder, cumin, turmeric, and cayenne. Cook for about 30 seconds, stirring constantly, until fragrant. Add the tomato paste and stir for another 30 seconds to coat the onion. This short step wakes up the dried spices; do not let the garlic or spices scorch, which can make the sauce taste bitter.
- Simmer the potato in the sauce. Pour in the diced tomatoes, coconut milk, and ½ cup (120 ml) water. Add the potato, salt, and black pepper, and stir well. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cover partially. Cook for 12 to 15 minutes, stirring once or twice, until the potato is tender when pierced with a knife. Keep the curry at a steady simmer rather than a hard boil so the coconut milk stays smooth.
- Add the frankfurters and peas. Stir in the sliced frankfurters and frozen peas. Simmer uncovered for about 5 minutes, until everything is hot and the peas are bright green. Because frankfurters are already fully cooked, this step warms them through rather than cooking them from raw. Check the center of the curry and frankfurter pieces with a food thermometer; for this reheated dish, bring them to 165°F (74°C), the USDA FSIS safe minimum internal temperature for reheated leftovers.
- Finish and serve. Stir in the lime juice and taste the sauce. Add more salt, pepper, cayenne, or lime as needed. If it is thicker than you like, add water a tablespoon (15 ml) at a time; if it is thin, simmer uncovered for another 2 to 3 minutes. Spoon over the rice and scatter with cilantro if using.
Tips
- Choose the right frankfurters. Beef, pork, chicken, or turkey frankfurters all work if they are fully cooked. Their saltiness varies by brand, so taste the sauce before adding extra salt. For a different texture, use thick slices; very thin rounds can become soft if simmered for too long.
- Adjust the heat gradually. Curry powders vary in strength, and cayenne builds quickly. Start with the listed amount, then add a pinch more near the end if you want a hotter curry. For a milder pot, leave out the cayenne and use mild curry powder.
- Keep the coconut milk gentle. A low simmer helps the sauce stay cohesive. If the can has separated, whisk or stir it before measuring. Light coconut milk can be substituted, though the sauce will be less rich and may need a little less water.
- Make a head start without overcooking. Dice the onion, garlic, and potato and refrigerate them in separate covered containers up to a day ahead. You can also cook the sauce through the potato step in advance; add the frankfurters and peas only when reheating so they retain a better texture.
Serving Suggestions
Serve the curry over the fluffy rice included in the recipe, with enough sauce spooned over each portion to coat the grains. A squeeze of lime and a little cilantro brighten the creamy, savory sauce. If you want a fuller table, add warm flatbread, naan, or roti for scooping, plus a crisp cucumber salad or lightly dressed shredded cabbage to balance the richness.
For a lower-effort side, set out plain yogurt or a simple yogurt-and-cucumber mixture so each person can add a cool spoonful. Pickled onions or a small dish of mango chutney bring sweet-tart contrast, but keep strongly flavored sides modest; the curry already has plenty of spice and tomato. If serving children or a group with different heat preferences, leave the pot mild and pass chili flakes or hot sauce separately.
Variations
Use a different sausage. Fully cooked kielbasa or another smoked sausage can replace the frankfurters in the same quantity. The result will taste smokier and may be saltier, so reduce the added salt initially. If you use fresh, uncooked ground-meat sausage instead, crumble it into the pan after softening the onion and cook it through before adding the spices; verify that it reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat.
Make it more vegetable-forward. Replace the potato with 1½ cups (225 g) diced carrot or cauliflower florets, adjusting the simmer until tender. Add quick-cooking vegetables, such as spinach, during the final minute or two. You can also stir in a drained 15-ounce (425 g) can of chickpeas with the peas for a heartier variation; the sauce may need a splash of water to loosen it.
Change the sauce profile. For a sharper tomato flavor, use 1 cup (240 ml) broth instead of the coconut milk, then finish with a few tablespoons of plain yogurt off the heat. The sauce will be less creamy and more tangy. For a richer, sweeter curry, use the full-fat coconut milk and add a teaspoon of brown sugar only if the tomatoes taste especially sharp.
Storage and Reheating
Refrigerate the curry and rice within 2 hours of cooking, ideally in separate shallow, airtight containers. They keep for 3 to 4 days in the refrigerator. Separating them helps the rice keep a better texture and makes it easier to add a spoonful of water when reheating the sauce. Do not leave cooked rice or curry sitting at room temperature for an extended period.
Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if the sauce has thickened. You can also microwave it in a covered, microwave-safe bowl, stirring halfway through. Reheat leftovers until the center reaches 165°F (74°C) on a food thermometer. Freeze the curry, preferably without the rice, in a freezer-safe container for up to 2 months for best texture; thaw overnight in the refrigerator and reheat to 165°F (74°C). The potato may soften after freezing, but the curry remains usable.
Frequently Asked Questions
Is frank curry the same as currywurst?
Currywurst is commonly served as sliced sausage with a spiced tomato sauce, while this recipe simmers frankfurter pieces with potatoes and peas in a saucy curry and serves it over rice. The names and home versions vary, so this is best understood as a frankfurter curry rather than a definitive version of either dish.
Can I make the curry ahead?
Yes. Cook the sauce and potato up to a day ahead, cool it promptly, and refrigerate it covered. Reheat the sauce until bubbling, then add the frankfurters and peas and heat the finished curry to 165°F (74°C). Cook the rice fresh if convenient, or refrigerate it promptly and reheat it thoroughly with a splash of water.
Can I use curry paste instead of curry powder?
You can, but curry pastes differ in salt, heat, and ingredients. Start with 1 tablespoon (15 g) of mild curry paste in place of the dry spices, fry it briefly with the onion, and taste before adding salt or cayenne. The sauce will have a more concentrated, often more aromatic flavor; add a little more paste only after the curry has simmered.
What if my sauce is too thin or too thick?
If it is thin, simmer it uncovered for a few minutes so excess liquid evaporates. If it is too thick, stir in water or broth a tablespoon (15 ml) at a time until it pours easily from a spoon. Keep the heat low as you adjust it, and taste again because added liquid can dilute the salt and spices.
Can I make it without coconut milk?
Yes. Use 1 cup (240 ml) broth in its place for a lighter, more tomato-forward sauce, or use unsweetened evaporated milk for a creamy but less coconut-scented result. If using dairy, keep the curry at a gentle simmer and avoid a hard boil. A little lime juice at the end helps balance either substitution.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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