The Healthy Vegetarian Weeknight One

Featuring chilled coconut brothy noodles and a low-lift soup and salad, this meal plan is designed for making you feel good inside and out.

Ingredients

Makes 3 dinners, each serving 4

No meat? No problem. We've packed your shopping list with plenty of coconut milk and a range of fresh fruits and vegetables.

750g Baby Potatoes

2 Banana Shallots

15g Basil

450g Carrots

800ml Coconut Milk

30g Coconut Oil

30g Cornflour

1 Cucumber

300g Egg Noodles

90g Fish Sauce

1 Garlic Bulb

25g Ginger

2 Green Chillies

8 Limes

30g Maple Syrup

20g Mint

50g Peanuts

180g Peanut Butter

6 Spring Onions

30g Sugar

30g Tamari

180g Thai Red Curry Paste

50g Toasted Almonds

120g Toasted Sesame Seeds

5ml Vegetable Oil

500ml Vegetable Stock

120g Yoghurt

The Recipes

Chilled Coconut Brothy Noodles

A perfect summer recipe, the brothy noodles are served up ice cold with refreshing herbs and loads of lime juice.

See recipe

Zingy Green Potato Salad

Potato salad, with a twist. This dish is a celebration of some of our favourite Thai flavours. It's one of our favourite bbq sides and we're sure it'll be yours too.

See recipe

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Spiced Carrot Soup

IKEA 365+ food containers are the perfect vessels for Madeleine Shaw’s vibrant, veg-packed soup. Limit your food waste by making a big batch for the week.

See recipe

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