Smoky tomato, chipotle & charred corn soup
Dig out the chipotle paste and make this punchy smoky tomato, chipotle and charred sweetcorn soup. An easy midweek meal, you can freeze any leftovers
Coconut & kale fish curry
Serves 4
Easy
Prep:
Cook:
Batch-cook this easy kale, cod and king prawn curry and freeze in portions for busy weeknights. With a coconut milk base and spices, it's full of flavour
Skip to ingredients
- 1 tbsp rapeseed oil
- 1 onionsliced
- thumb-sized piece gingersliced into matchsticks
- 1 tsp turmeric
- 3-4 tbsp mild curry paste(Keralan works well)
- 150g cherry tomatoeshalved
- 150g kalechopped
- 1 red chillihalved
- 325ml reduced fat coconut milk
- 300ml low-salt stock
- 250g brown rice
- 100g frozen king prawns
- 2 codfillets, cut into chunks
- 2 limesjuiced
- ½ small bunch corianderchopped
- handful of toasted coconutflakes (optional)
Nutrition: Per serving
- kcal465low
- fat15g
- saturates6g
- carbs52g
- sugars7g
- fibre6g
- protein28g
- salt1.5g
Method
step 1
Heat the oil in a casserole dish. Cook the onion with a pinch of salt for 10 mins until it starts to caramalise. Stir through the ginger, turmeric and curry paste, and cook for 2 mins.
step 2
Add the tomatoes, kale and chilli, and pour in the coconut milk and stock. Simmer for 10-15 mins or until the tomatoes begin to soften. Scoop out the chilli and discard.
step 3
Cook the rice following pack instructions. Gently stir the prawns and cod through the curry, then cook for another 3-5 mins. Squeeze over the lime and stir through half of the coriander. To serve, scatter over the remaining coriander and the coconut flakes, if you like. Serve with the rice.
