Five-bean chilli
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Cheat’s beetroot biriyani
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 3 large (500g unprepped), raw beetrootpeeled and cut into 2cm cubes
- 2 tbsp rapeseed oil
- 1 large onionfinely sliced
- thumb-sized piece of gingergrated
- 2 small garlic clovescrushed
- 1 bay leaf
- 4 cardamom pods
- 2 tsp turmeric
- 2 tbsp garam masala
- 250g basmati ricerinsed
- 500ml low-salt veg stock
- 100ml fat-free yogurt
- small bunch of coriander
- your favourite chutneyor pickle, to serve (optional)
Nutrition: Per serving
- kcal366low
- fat8glow
- saturates1g
- carbs66g
- sugars12g
- fibre5g
- protein11g
- salt1.05g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the beetroot with half the oil and some seasoning, then tip into a roasting dish and cook for 25-30 mins, tossing halfway through, until tender.
step 2
Meanwhile, heat the remaining oil in a large, shallow casserole dish or ovenproof frying pan. Fry the onion over a medium heat for 10 mins until golden. Add the ginger and half the garlic, and cook for 1 min. Stir through the bay, cardamom pods, turmeric and garam masala, then cook for 2 mins. Stir in the rice and beetroot, then season. Pour in the stock and bring to the boil.
step 3
Put in the oven, uncovered, and cook for 20-25 mins until the rice is cooked through. Give it a stir when it’s out of the oven.
step 4
Put the yogurt, coriander and remaining garlic in a food processor and whizz until smooth. Season to taste. Serve the biriyani with the coriander yogurt and pickle.
