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Creamy Coconut Chipolatas

  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 2 teaspoons oil
  • 500 g chipolata sausages
  • 1 onion, sliced
  • 1 x pack Continental Recipe Base Curried Sausages
  • 1¼ cups (310mL) water
  • 1/3 cup (80mL) coconut milk
  • 2 cups baby spinach leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

485kcal

Energy (kJ)

2028kJ

Protein (g)

20.6g

Carbohydrate incl. fibre (g)

9.9g

Carbohydrate excl. fibre (g)

8.9g

Sugar (g)

3.1g

Fibre (g)

0.9g

Fat (g)

40.2g

Saturated fat (g)

15.2g

Unsaturated fat (g)

21.4g

Monounsaturated fat (g)

15.4g

Polyunsaturated fat (g)

6.0g

Trans fat (g)

0.3g

Cholesterol (mg)

90mg

Sodium (mg)

1045mg

Salt (g)

2.61g

Vitamin A (IU)

1149IU

Vitamin C (mg)

6.1mg

Calcium (mg)

34mg

Iron (mg)

2.42mg

Total

1940kcal

8112kJ

82.3g

39.4g

35.8g

12.5g

3.7g

160.9g

60.7g

85.5g

61.6g

23.9g

1.0g

360mg

4181mg

10.46g

4597IU

24.3mg

136mg

9.70mg


  • 1 Heat oil in a large frying pan and brown sausages and onion.
  • 2 Mix together Recipe Base and water and add to pan. Bring to the boil, cover and simmer gently for 10-15 minutes until sausages are cooked
  • 3 Stir through coconut milk and spinach and heat through gently.
  • 4 Sprinkle with coriander and serve with rice.