Gut health Vegan Kimchi & tofu noodle stir-fry
Udon tossed with kimchi, crispy tofu and sesame; the double-ferment fifteen-minuter.
Weeknight red lentil dal makhani-style
Red lentils in a tomato-butter masala finished with yogurt; makhani depth in 35 minutes.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften the onion in oil and butter; add garlic, ginger, puree and spices.
- Step 2
Add lentils and stock; simmer 22 minutes, stirring, until thick.
- Step 3
Off the heat, swirl in most of the yogurt.
- Step 4
Top with the rest, coriander, and serve with chapatis.
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 | 430 kcal |
|---|---|
| Protein | 21g |
| Carbohydrates | 58g |
| – of which sugars | 7g |
| Fibre | 9g |
| Fat | 13g |
| – of which saturates | 4.5g |
| – of which omega-3 | 0.2g |
| Calcium | 180mg |
| Iron | 6.2mg |
| Salt | 0.7g |
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