Whether you’re vegetarian or not – this hormone-supporting recipe ticks all the tummy-loving boxes. We love making a big batch of this Vegetarian Thai Green Curry at the beginning of the week for awesome grab-and-go work lunches. Its hormone-supporting benefits come from the tofu which contains phytoestrogens – a natural compound that supports oestrogen in the female body, raising or lowering it as needed.
VEGETARIAN THAI GREEN CURRY
Vegetarian / Dairy-free
Serves 4
INGREDIENTS
- 2 tbsp olive oil
- 450g block firm tofu, cubed
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 medium zucchini, chopped
- 1 red capsicum
- 2 tbsp green curry paste
- 400ml tin coconut milk
- 1 tbsp coconut sugar
- 2 tbsp soy sauce
- Juice of 1 lime
METHOD
- Heat 1 tablespoon oil in a pan on medium-high heat. Add the tofu and cook on each side for 1-2 minutes, or until crispy and golden brown.
- Transfer the tofu to a bowl then heat the remaining 1 tablespoon of oil in the pan.
- Add the onion and garlic, cook for 2 minutes. Add the zucchini and capsicum, then cook for 2-3 minutes.
- Add the remainder of the ingredients (except the tofu) to the pan and mix everything together until well combined. Add the tofu back in and mix.
- Taste and adjust seasoning if needed, then remove from heat and serve immediately.
