INSTA-CHEF Miguel Barclay shares his tasty and money-saving recipes to help you feel fighting fit after the Christmas holidays.
Why not try his brown rice mulligatawny soup and chickpea & squash curry recipes this January?
Brown rice mulligatawny soup
32p per portion
Miguel’s brown rice mulligatawny soup takes just 25 minutes to finish
Prep time: 5 minutes
Cooking time: 25 minutes
Cals: 227/Sat fat: 2g
1/4 onion, sliced
1tsp olive oil
1/2 tomato, chopped
1/2 carrot, julienned
Handful kale, stems discarded and leaves torn
1tsp mild curry powder
30g brown rice
1 vegetable stock cube
- Fry the onion in a splash of olive oil in a saucepan over a medium heat. After a couple of minutes, when the onion is translucent, add the tomato, carrot, kale, curry powder and rice. Season and fry for a couple of minutes to break down the tomato.
- Add the stock cube and 500ml water, then simmer until the rice is cooked. Stir through a splash of cream to finish.