This buckwheat noodle turmeric curry is a wonderful anti-inflammatory, plant-based dish perfect for women in peri/menopause.
Organic tofu provides gentle phytoestrogens, plant-based compounds that mimic the action of oestrogen in the body. During peri/menopause, when natural oestrogen levels fluctuate and often decline, these phytoestrogens can help ease symptoms by gently supporting hormonal balance.
Broccoli and cauliflower are rich in compounds like indole-3-carbinol and sulphoraphane, which support the liver’s ability to break down and eliminate excess oestrogen, reducing the risk of oestrogen dominance and its related symptoms.
Buckwheat noodles are a fantastic gluten-free option that offer a rich source of fibre, which plays a vital role in supporting digestion and hormone health. Fibre helps feed beneficial gut bacteria, promotes regular bowel movements, and aids in the elimination of excess hormones like oestrogen. It also slows the absorption of sugars into the bloodstream, helping to maintain stable blood sugar levels, something that becomes increasingly important during peri/menopause when women may become more sensitive to blood sugar fluctuations, leading to mood swings, fatigue, and weight gain.
The warming turmeric and ginger spices are key players in reducing inflammation, which often increases during midlife. Together, these ingredients create a nourishing, vibrant meal that supports wellbeing through the hormonal changes of peri/menopause.
Ingredients
370g organic firm tofu, diced
4 cloves garlic, minced
1 tsp ground turmeric
1 Tbsp minced ginger
1 small head broccoli, chopped
¼ head cauliflower, chopped
1 medium red capsicum, sliced
4 bunches bok choy
Handful fresh coriander, chopped, extra for garnish
¼ heap cup Thai red curry paste
2 x 400g cans coconut milk
1 large lime juiced, extra for garnish
Buckwheat noodles
Handful of toasted nuts (peanuts, almonds, or cashews), roughly chopped
Method:
Heat some olive oil in a large frying pan over medium heat.
Add the vegetables and garlic, sautéing for about 3 minutes until slightly softened.
Stir in the curry paste and cook for 1 minute.
Pour in the coconut milk and add fresh coriander, then bring to a gentle boil.
Reduce the heat to a simmer and cook until the vegetables are tender and the sauce has thickened.
Meanwhile, cook the noodles according to the packet instructions, then divide them between serving bowls.
Stir the lime juice into the curry just before serving.
Spoon the curry over the noodles, then top with fresh coriander, roughly chopped nuts, and a wedge of lime.
Serve and enjoy!
Serves 4.