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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

Chilled Coconut Brothy Noodles

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

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.

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Spiced Carrot Soup

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.

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