Chilli-lime edamame (five-minute standing snack)
Hot edamame pods tossed in chilli, lime and flaky salt; eaten standing, finished fast.
Spring vegetable Thai green curry with tofu
A light green curry of asparagus, courgette and tofu, chilli dialled to taste.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Cook the rice.
- Step 2
Fry the paste in the oil 2 minutes; add coconut milk and stock.
- Step 3
Simmer 5 minutes; add asparagus and courgette for 4.
- Step 4
Add tofu and mangetout for 3; season with soy and lime.
- Step 5
Serve on rice with herbs.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 25g |
| Carbohydrates | 58g |
| – of which sugars | 8g |
| Fibre | 7g |
| Fat | 26g |
| – of which saturates | 10g |
| – of which omega-3 | 0.6g |
| Calcium | 400mg |
| Iron | 4.4mg |
| Salt | 1.4g |
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