Hearty and wholesome
To keep prep to a minimum, several of these main meals create leftovers for enjoying another day
Curried noodles
You may have seen it reported that a wider variety of plant-based foods – ideally 30 per week – is the key to gut health. If that’s your goal, then this is the recipe for you. Packed with wholewheat, pulses, vegetables and spices, you’ll be in double numbers before you know it.
150g dried wholemeal noodles 2 tsp rapeseed oil
1 red pepper, halved deseeded
and thinly sliced 1 carrot, cut into matchsticks
(about 90g)
1 tbsp inely chopped ginger 3 garlic cloves, inely chopped 1 chilli, deseeded and inely
chopped (optional)
½ tsp cumin seeds
12 tsp curry powder
2½-3 tbsp crunchy peanut butter 1 tbsp tomato purée
150m vegetable stock, made with
½ tsp vegetable bouillon 100g frozen peas
½ lemon, juiced
Boil the noodles following pack instructions, then rinse well to ensure the strands are separate. Meanwhile, heat the oil in a wok or sauté pan over a high heat and stir-fry the pepper, carrot, ginger, garlic and chilli, if using, for 5 mins until softened. Stir in the cumin seeds and curry powder, and cook for 30 seconds or so until aromatic.
2 Mix the peanut butter and tomato purée with the vegetable stock until smooth. Add the drained noodles to the wok along with the frozen peas, then pour in the peanut and tomato mixture and toss everything together. If it seems a bit claggy, stir in a drop more water. Squeeze in the lemon juice, toss well and serve.
GOOD TO KNOW healthy • ibre • vit c • 3 of 5-a-day PER SERVING 522 kcals • fat 16g • saturates 3g • carbs 67g • sugars 14g • ibre 16g •protein 20g • salt 1.1g