I have been trying to eat healthily recently and lose a bit of weight, so when my mum surprised me with the Joe Wicks (i.e. The Body Coach) Veggie Lean in 15 book I was excited.
You can grab your own copy of the book here.
Obviously there’s nothing wrong with being chub, as long as you’re happy, but I want to feel more comfortable with myself and that means getting fitter and eating better.
I decided it would be a nice thing to include here and share with you lovely people. I always love looking at recipe posts so I thought it would be perfect to share this one here. Of course they’re vegetarian, so if you’re a massive meat lover then this might not me for you.
Baby sweetcorn and mange tout laksa
Good to freeze
Time: 15 mins
- 1/2 tsp coconut oil
- 2 tbsp Thai red curry paste
- Small piece of ginger, finely chopped
- 1x 200ml tin of coconut cream
- 200ml veg stock (from a cube is fine)
- 100g mange tout
- 100g baby sweetcorn, halved lengthways
- 100g ‘straight to wok’ rice noodles – (I’m cutting out heavy carbs mid-week so I replaced this with courgetti)
- juice of 1 lime
- handful of coriander leaves
- 2 tbsp toasted cashews
Melt the coconut oil in a saucepan over a medium heat. Stir in the Thai red curry paste and ginger. Cook for 1 minute, until it smells fragrant. Pour in the coconut cream and veg stock.
Bring it to the boil, then drop in the mange tout and baby sweetcorn. Simmer for 3 minutes until the veg is nearly tender, then chuck in the rice noodles (or courgetti) and cook for 1 minute more. Squeeze in the lime juice.
Ladle into your bowl. Top with the coriander leaves and toasted cashews.
I really love this recipe. It’s super simple and easy for when I’ve been at work all day and it tastes delicious too. Definitely one I would recommend.