WHAT YOU'LL NEED
- 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
Let's Get Cooking
- 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.