Coconut-Curried Pork Sausage & Potato Bake
with Cauliflower, Tamarind Chutney & Chilli
- Gluten
- Sulphites
- Wheat
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
This cosy, curried pork sausage and cauliflower bake keeps things effortless, bubbling away in a luscious, spiced coconut milk sauce. Serve it with tangy tamarind chutney on the side to perfectly balance the rich, comforting flavours. Finish it off with a scatter of fiery chilli flakes for a customisable kick that hits the spot.
Ingredients
2
Potato
1
Red Onion
1
Cauliflower
4 piece
Pork, Garlic & Herb Sausages
(Contains: Gluten, Sulphites, Wheat May be present: Gluten, Milk, Soy, Wheat.)
1 sachet
Curry Powder
1 packet
Coconut Milk
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1 packet
Tamarind Chutney
(Contains: Soy)
Not included in your delivery
1 drizzle
olive oil
¼ cup
Boiling water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Cut potato into bite-sized chunks.
• Slice red onion into thin wedges. Cut cauliflower into small florets.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and
pepper and toss to coat.
• Roast until golden and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• Meanwhile, place pork, garlic & herb sausages in a large baking dish. Drizzle with
olive oil and turn to coat.
Bake until just cooked, 15-20 minutes.
• Remove baking dish from oven, then stir in coconut milk, curry powder, stock
concentrate and the boiling water (see ingredients).
• Bake until sausages are golden and cooked through, a further 5-10 minutes.
• Remove baking dish from oven, then stir through baby spinach leaves and
roasted veggies until wilted and combined.
• Divide coconut-curried pork sausage and potato bake between bowls.
• Garnish with a pinch of chilli flakes (if using).
• Serve with tamarind chutney. Enjoy!
