Flax, apple & cinnamon breakfast muffins
A dozen freezer-friendly muffins built on flax, oats and grated apple.
Roast squash & chickpea coconut curry
Caramelised squash and chickpeas in a gentle coconut-tomato curry with spinach.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast the squash in half the oil at 200C fan for 25 minutes.
- Step 2
Soften the onion in the rest; add garlic, ginger and paste for 1 minute.
- Step 3
Add tomatoes, coconut milk and chickpeas; simmer 15 minutes.
- Step 4
Fold in squash and spinach; finish with lime.
- Step 5
Serve on rice with coriander.
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 | 15g |
| Carbohydrates | 74g |
| – of which sugars | 15g |
| Fibre | 14g |
| Fat | 23g |
| – of which saturates | 9g |
| – of which omega-3 | 0.4g |
| Calcium | 180mg |
| Iron | 5.2mg |
| Salt | 0.7g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Spring vegetable Thai green curry with tofu
A light green curry of asparagus, courgette and tofu, chilli dialled to taste.
Sesame tofu noodles with spring vegetables
Wok-tossed noodles with crispy tofu, asparagus, mangetout and a sesame-soy glaze.