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Creamy Coconut Chipolatas

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)

503kcal

Energy (kJ)

2104kJ

Protein (g)

22.8g

Carbohydrate incl. fibre (g)

12.7g

Carbohydrate excl. fibre (g)

10.1g

Sugar (g)

3.5g

Fibre (g)

2.7g

Fat (g)

40.5g

Saturated fat (g)

15.2g

Unsaturated fat (g)

21.8g

Monounsaturated fat (g)

15.4g

Polyunsaturated fat (g)

6.1g

Trans fat (g)

0.3g

Cholesterol (mg)

90mg

Sodium (mg)

1107mg

Salt (g)

2.77g

Vitamin A (IU)

8534IU

Vitamin C (mg)

28.2mg

Calcium (mg)

112mg

Iron (mg)

4.56mg

Total

2013kcal

8417kJ

91.3g

50.9g

40.3g

13.8g

10.6g

162.1g

60.9g

87.2g

61.6g

24.4g

1.0g

360mg

4430mg

11.08g

34134IU

112.8mg

448mg

18.24mg

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  • 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.

Comments

One of the simplest and first things you need to learn when cooking is where each meat cut comes from on the animal.

MEAT CUTS GUIDE