Tesco offer - 01/03/2021 - 31/03/2021 - NO LONGER VALID - page 58 *

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MIGHTY MULLIGATAWNY SOUP Serves 4 Takes 35 mins Cost per serve 87p 1 bunch spring onions 2 celery sticks olive oil 2 tbsp curry paste, such as madras, tikka or rogan josh 500g butternut squash 20g fresh coriander 100g basmati rice 2ltrs vegetable or chicken stock 300g frozen spinach 300g frozen peas 1 Trim and finely slice the spring onions and celery, place in a large pan on a medium-low heat with 1 tbsp oil and cook for 10 mins, or until softened. Stir in the curry paste and cook for a further 2 mins. 2 Meanwhile, scrub the butternut squash, then coarsely grate on a box grater (there’s no need to peel it), discarding any seeds and stalk. Pick the coriander leaves and set aside, then finely chop the stalks and add to the pan with the grated squash. 3 Stir in the rice and stock, bring to the boil, then simmer with the lid on for 10-15 mins, or until the rice is cooked. Add the spinach and cook for 2 mins, then add the peas and cook until piping hot. 4 Ladle the soup into bowls, sprinkle over the coriander leaves and serve. Each serving contains Fat Saturates Sugars Salt 8.9g 1.5g 9.8g 1.2g 13% 8% 11% 20% of the reference intake. See page 105. Carbohydrate 42.8g Protein 24.4g Fibre 6.4g Source of protein, which supports the maintenance of muscle mass 58 Ô why jamie loves it Ô Energy 1423kJ 339kcal 17% This substantial soup makes a brilliant weekday lunch, but could totally hold its own as a main meal. It freezes well, so make a batch, portion up and stash in the freezer

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