Alfred Prasad’s sweetcorn makhni on toast recipe

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  • Serves 4
  • 15mins to prepare and 45mins to cook
  • 130 calories / serving
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(h)sweetcorn makhini on toast Great British Chef TESCO

Alfred’s simple recipe is a lovely introduction to Indian flavours without being spicy or hot. This would make an unusual breakfast or a tasty lunchtime treat.

Add the sweetcorn to a large saucepan and ask the children to cover with cold water. Add the vegetable oil, ginger and garlic paste and bring to a boil.

Turn the heat down to low, cover with a lid and leave to simmer for 20 minutes.

Once the sweetcorn is soft, older children can add the chilli powder, blended plum tomatoes, butter and fenugreek.

Simmer for another 15 minutes, stirring every 5 minutes. Then, stir in the cream and season with a pinch of salt and pepper.

Get the children to toast the slices of bread. Garnish the sweetcorn with chopped coriander and serve onto plates or bowls with the toast.

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  • Ingredients

  • 200g (7oz) sweetcorn
  • 1tbsp ginger paste
  • 1tbsp garlic paste
  • 1tsp chilli powder
  • 100g (3½oz) canned plum tomatoes, blended
  • 20g (1oz) unsalted butter
  • 2tbsp single cream
  • 2tbsp chopped coriander
  • 1tbsp vegetable oil
  • 1 pinch salt
  • 1 pinch pepper
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  • Energy 542kj 130kcal 7%
  • Fat 9g 13%
  • Saturates 4.1g 21%
  • Sugars 1.8g 2%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 9g Protein 2.2g Fibre 1.2g

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