💡 At a Glance
- •The Sauce: A sweet, tangy, and slightly spicy curry sauce built on a base of reduced cola, tomato purée, and mango.
- •Total Time: Takes just about 30 minutes from start to finish.
- •Method: The cola is reduced right in the Thermomix® before blending everything together until silky smooth.
Today, we’re whipping up a sweet, tangy, and slightly spicy homemade curry sauce for German currywurst that is guaranteed to be a crowd-pleaser!
This sauce comes together in just 30 minutes, and it’s so foolproof that even beginner cooks can nail it on the very first try.
So, what are we waiting for? Grab your apron, and let’s get cooking!
In my easy step-by-step recipe below, I’ll show you how quick and effortless it is to make the ultimate homemade Thermomix® currywurst sauce in no time flat.
Here’s why you’re going to love this curry sauce:
- Quick and easy—ready in under 30 minutes!
- Super beginner-friendly and foolproof for home cooks
- Sweet, savory, and slightly spicy—an incredible combo
- The ultimate sauce for pan-fried or grilled sausages
- A legendary classic German comfort food favorite
- Leveled up with fresh ingredients like juicy mango and zingy ginger
- Easy to make vegetarian or vegan (just swap in plant-based sausages!)
- A total crowd-pleaser for game days, summer cookouts, and backyard BBQs
- Super versatile and easy to customize to your taste
Pro Tips for Making This Curry Sauce
No frozen mango on hand? Fresh mango works great, too! Just peel it and dice it into small pieces before tossing it in.
Love a little extra heat? Kick up the spice by adding extra ginger, a pinch of red pepper flakes, or a dash of cayenne pepper.
Feel free to swap the mango for other tropical fruits like pineapple or papaya for a fun, fruity twist.
If you prefer a richer, creamier sauce, stir in a splash of heavy cream or a dollop of crème fraîche right at the end.
This sauce isn’t just for sausages—it tastes incredible served over rice, tossed with noodles, or drizzled over grilled meats and veggies.
Have leftovers? Store the sauce in an airtight container in the fridge for up to 3 days.
To freeze, transfer the cooled sauce to a freezer-safe bag or airtight container. It will keep beautifully in the freezer for up to 3 months.
When you’re ready to serve, simply bring the sauce back to a gentle simmer on the stove to heat it through.
Can I Make This Sauce Ahead of Time?
Yes! This curry sauce keeps beautifully in the fridge. Just store it in an airtight container, and it’ll stay fresh for up to 3 days.
It also freezes like a dream! You can freeze it for up to 3 months, making it perfect for quick weeknight meal prep.
Recipe Variations & Easy Swaps
This sauce is super adaptable, so feel free to make it your own! Try swapping in different fruits (like pineapple or peaches), crank up the heat with extra fresh ginger or a pinch of red pepper flakes, or swirl in a splash of heavy cream or crème fraîche for a rich, silky finish.
What to Serve with Curry Sauce
Currywurst is classically served with a side of hot, crispy French fries. But don’t stop there—this sauce is also amazing over fluffy white rice, tossed with pasta, or spooned over creamy mashed potatoes!
Ingredients for Homemade Currywurst Sauce
- 1 cup (250 ml) cola
- ½ cup (50 g) frozen mango chunks
- 1 ¾ cups (400 ml) tomato puree (strained tomatoes/passata)
- 1 yellow onion
- 1 small piece fresh ginger (approx. 10 g)
- 1 clove garlic
- 2 tbsp (25 g) olive oil
- 1 tbsp mild Ajvar (red pepper spread)
- 1 tbsp mild curry powder
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tbsp brown sugar
- Salt
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make Currywurst Sauce
Step 1: Reduce the Cola
Pour the cola into the mixing bowl and heat for 5 min / Varoma® / Speed 1.
Next, remove the measuring cup from the lid and reduce the cola for another 9 min / Varoma® / Speed 2 until it yields about 100 ml ( approx. ⅓ cup).
Pour the reduced cola into a small bowl and set it aside.
Step 2: Puree the Mango
Add the frozen mango chunks to the mixing bowl and chop for 3 sec / Speed 10.
Use the spatula to scrape down the sides of the bowl and repeat once more. Transfer the mango puree to a bowl and set aside as well.
Step 3: Simmer the Curry Sauce
Peel and quarter the onion. Peel the garlic cloves and cut them in half. Peel the ginger (pro tip: using a spoon makes this super easy!) and chop it into small pieces.
First, place the onion in the clean mixing bowl and chop for 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula and repeat.
Add the olive oil and sauté for 3 min / 120°C (250°F) / Speed 1.
Add the garlic and ginger, then chop for 4 sec / Speed 7.
Scrape down the sides of the bowl with the spatula and repeat. Then, sauté for another 2 min / 120°C (250°F) / Speed 1.
Next, add the curry powder, sweet paprika, smoked paprika, and brown sugar, then mix for 1 min / 120°C (250°F) / Speed 1.
Now add the reduced cola, ajvar, and strained tomatoes, and cook for 10 min / 98°C (208°F) / Speed 2. Be sure to place the simmering basket on the lid instead of the measuring cup.
Finally, add the pureed mango, blend the curry sauce for 10 sec / Speed 10, and season with salt to taste.
Cook your sausages in a skillet or on the grill, then serve smothered in that delicious curry sauce. Classically, Currywurst is served with a big side of crispy French fries!
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
I hope you have so much fun making this!
If you loved this quick and easy Currywurst sauce recipe, you’ll definitely want to check out my delicious bell pepper sauce too! 🙂
Happy cooking,
Christoph
Don’t want to miss any more recipes? Follow me on:
Have you tried this recipe?
If you liked my recipe or if you have any questions or tips about the recipe, please leave a comment and rate the recipe with 5 stars. Tag your picture on Instagram with @thermokoch.de so that I can see it 🙂
Homemade Currywurst Sauce
Click stars to rate now
Zutaten
- 250 ml Cola
- 50 g Mango frozen
- 400 ml Strained tomatoes (passata)
- 1 Onion
- 10 g Fresh ginger
- 1 Garlic clove
- 25 g Olive oil
- 1 tbsp Ajvar mild
- 1 tbsp Curry powder mild
- 1 tsp Sweet paprika
- 1 tsp Smoked paprika
- 1 tbsp Brown sugar
- Salt
Zubereitung
Step 1: Reduce the Cola
- 250 ml ColaAdd the cola to the mixing bowl and heat for 5 min. / Varoma® / speed 1.
- Then remove the measuring cup from the lid and reduce the cola for another 9 min. / Varoma® / speed 2 down to about 100 ml.
- Transfer the reduced cola to a small bowl and set aside.
Step 2: Purée the Mango
- 50 g MangoPlace the mango into the mixing bowl and chop for 3 sec. / speed 10. Use the spatula to scrape down the sides of the bowl and repeat. Transfer to a separate bowl as well.
Step 3: Cook the Curry Sauce
- 1 Onion, 1 Garlic clove, 10 g Fresh gingerPeel and quarter the onion. Peel the garlic and cut in half. Peel the ginger (a spoon works best for this!) and cut into small pieces.
- First, add the onion to the rinsed mixing bowl and chop for 5 sec. / speed 5. Scrape down the sides with the spatula and repeat.
- 25 g Olive oilAdd the olive oil and sauté for 3 min. / 120 °C / speed 1.
- Add the garlic clove and ginger, then chop for 4 sec. / speed 7. Scrape down the sides with the spatula and repeat. Next, sauté for 2 min. / 120 °C / speed 1.
- 1 tbsp Curry powder, 1 tsp Sweet paprika, 1 tsp Smoked paprika, 1 tbsp Brown sugarIn the next step, add the curry powder, sweet paprika, smoked paprika, and brown sugar, then mix for 1 min. / 120 °C / speed 1.
- 1 tbsp Ajvar, 400 ml Strained tomatoes (passata)Now add the reduced cola, ajvar, and strained tomatoes, and cook for 10 min. / 98 °C / speed 2. Place the simmering basket on top of the lid instead of the measuring cup.
- SaltFinally, add the puréed mango, blend the curry sauce for 10 sec. / speed 10, and season to taste with salt.
- Sizzle your sausages in a skillet or cook them on the grill, then serve smothered in that delicious curry sauce! Traditionally, Currywurst is served with a side of crispy french fries.
Notes
- For extra heat, add more ginger or spice things up with red pepper flakes or cayenne pepper.
- The curry sauce will keep in the fridge for about 3 days.
- If you don’t need all the sauce right away, bring the leftovers back to a boil in your Thermomix® or in a small saucepan on the stove. Immediately pour into a clean jar and seal tightly. Once cooled, it will keep in the fridge for several weeks.
Homemade Currywurst Sauce
Click stars to rate now
Zutaten
- 250 ml Cola
- 50 g Mango frozen
- 400 ml Strained tomatoes (passata)
- 1 Onion
- 10 g Fresh ginger
- 1 Garlic clove
- 25 g Olive oil
- 1 tbsp Ajvar mild
- 1 tbsp Curry powder mild
- 1 tsp Sweet paprika
- 1 tsp Smoked paprika
- 1 tbsp Brown sugar
- Salt
Zubereitung
Step 1: Reduce the Cola
- 250 ml ColaAdd the cola to the mixing bowl and heat for 5 min. / Varoma® / speed 1.
- Then remove the measuring cup from the lid and reduce the cola for another 9 min. / Varoma® / speed 2 down to about 100 ml.
- Transfer the reduced cola to a small bowl and set aside.
Step 2: Purée the Mango
- 50 g MangoPlace the mango into the mixing bowl and chop for 3 sec. / speed 10. Use the spatula to scrape down the sides of the bowl and repeat. Transfer to a separate bowl as well.
Step 3: Cook the Curry Sauce
- 1 Onion, 1 Garlic clove, 10 g Fresh gingerPeel and quarter the onion. Peel the garlic and cut in half. Peel the ginger (a spoon works best for this!) and cut into small pieces.
- First, add the onion to the rinsed mixing bowl and chop for 5 sec. / speed 5. Scrape down the sides with the spatula and repeat.
- 25 g Olive oilAdd the olive oil and sauté for 3 min. / 120 °C / speed 1.
- Add the garlic clove and ginger, then chop for 4 sec. / speed 7. Scrape down the sides with the spatula and repeat. Next, sauté for 2 min. / 120 °C / speed 1.
- 1 tbsp Curry powder, 1 tsp Sweet paprika, 1 tsp Smoked paprika, 1 tbsp Brown sugarIn the next step, add the curry powder, sweet paprika, smoked paprika, and brown sugar, then mix for 1 min. / 120 °C / speed 1.
- 1 tbsp Ajvar, 400 ml Strained tomatoes (passata)Now add the reduced cola, ajvar, and strained tomatoes, and cook for 10 min. / 98 °C / speed 2. Place the simmering basket on top of the lid instead of the measuring cup.
- SaltFinally, add the puréed mango, blend the curry sauce for 10 sec. / speed 10, and season to taste with salt.
- Sizzle your sausages in a skillet or cook them on the grill, then serve smothered in that delicious curry sauce! Traditionally, Currywurst is served with a side of crispy french fries.
Notes
- For extra heat, add more ginger or spice things up with red pepper flakes or cayenne pepper.
- The curry sauce will keep in the fridge for about 3 days.
- If you don't need all the sauce right away, bring the leftovers back to a boil in your Thermomix® or in a small saucepan on the stove. Immediately pour into a clean jar and seal tightly. Once cooled, it will keep in the fridge for several weeks.
