Page 9 - Homes Magazine
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A couple of simple, quick and delicious main course recipes for time-poor folks, but keen on healthy eating ...
                Thai Turkey Stir-fry
 A superbly flavoursome ‘flash in the pan’ noodle dish
INGREDIENTS:
  
        
300g Rice noodles - one pack
1 tsp Sunflower oil
400g Turkey breast steak, cut into thin
strips and any fat removed
340g Green beans, trimmed and halved
1 Red onion, sliced
2 Garlic cloves, sliced
Juice from 1 lime, plus extra wedges for serving 1 tsp Chilli powder
1 Red chilli, finely chopped
1 tbsp Fish sauce
Handful mint roughly chopped
Handful coriander, roughly chopped
 Serves 4
 Dairy Free
 kcal
Nutrition: per serving
saturates fat carbs sugars protein fibre
 Prep - 10 mins Cook - 15 mins
       425
1g
3g 71g 4g 32g 4g
 Easy
METHOD:
Cook the rice noodles following pack instructions. Heat the oil in a non-stick pan and fry the turkey over a high heat for 2 mins. Add the beans, onion and garlic, and cook for a further 5 mins. Stir in the lime juice, chilli powder, fresh chilli and fish sauce, then cook for 3 mins more. Stir in the noodles and herbs, then toss everything together before serving.
 kcal fat
 Prep - 10 mins Cook - 35 mins
Nutrition: per serving
saturates carbs sugars fibre protein
 2 parsnips thickly sliced
 2 tbsp Curry paste or powder
 1 litre Vegetable stock
 Small bunch of fresh coriander, roughly chopped  100g Red lentils
 Low-fat yoghurt (Optional)
 Naan bread, to serve as a side
 Serves 4
 Optional Dairy Free
Spicy Root & Lentil Casserole
A perfect veggie supper with potatoes oozing spicy flavours
INGREDIENTS:
 2 tbsp Sunflower or vegetable oil
 1 Onion chopped
 2 Garlic cloves, crushed
 700g Potatoes peeled and cut into chucks  4 carrots thickly sliced
        378 9g 1g 64g 0g 10g 4g
 Easy
METHOD:
Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened. Stir in most of the coriander, season and heat for a minute or so. Top with optional low-fat yogurt and the rest of the coriander. Serve with naan bread.
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