Cheat’s beetroot biriyani
Cook this beetroot biriyani and freeze the leftovers for busy weeknights. With colourful beetroot taking centre stage, it's full of spices and is a flavourful dish
Smoky tomato, chipotle & charred corn soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 onionfinely chopped
- 2 garlic cloveschopped
- 2 tsp ground coriander
- small bunch of corianderstalks chopped and leaves left whole
- 400g can chopped tomatoes
- 600ml vegetable stock
- 1-1½ tbsp chipotle chilli paste
- 2 corn on the cobs
- 50g fetacrumbled
- 4 tbsp fat-free Greek yogurt
Nutrition: Per serving
- kcal185low
- fat7glow
- saturates2g
- carbs16g
- sugars11g
- fibre6g
- protein11g
- salt0.8g
Method
step 1
Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
step 2
Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
step 3
Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.
