This vibrant chilli is packed with flavour and can be on the table in under 30 minutes!
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Heat the oil in a large saucepan and cook the soffritto mix for 5 minutes, stirring frequently until softened. Add half the garlic and fry for a further 2 minutes. Mix the rest of the garlic in a small bowl with half the coriander and the yogurt.
Tip the frozen seafood into the saucepan with the fajita mix, beans and tomato paste. Cook for 5 minutes until the seafood is completely thawed. Add the tomatoes and cook for a further 6-8 minutes until the tomatoes are softened.
Serve in bowls, topped with spoonfuls of the yogurt and the remaining coriander. Try serving with toasted wholemeal pittas.
Typical values per serving when made using specific products in recipe
Energy | 1,185kJ/ 282kcals |
|---|---|
Fat | 8.3g |
Saturated Fat | 2.6g |
Carbohydrates | 23.6g |
Sugars | 10.1g |
Fibre | 7.8g |
Protein | 23.1g |
Salt | 1.8g |
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