If you're feeling a little down in the dumps and bunged up then this Spicy Squash Satay should pick you up. Crammed full of nutrients to boost your immune system and with a fair kick of chilli to clear your sinuses! Plus we'll give you some of the benefits of the ingredients thanks to input from top UK nutritionalist Jane Clarke.
Peel and dice the onion, garlic, ginger and chilli so they are fairly small. Fry them all in a large saucepan with the 2 shots of veg oil over a low-medium heat for a few minutes until the onions are soft.
Peel and cube the squash into bite-sized pieces. Toss the squash into the pan, turn up the heat a little and continue to fry for another few minutes.
Spoon in all of the ingredients for the satay sauce, including the stock and heat the mixture to a bubble. Simmer for 20 minutes or until the squash is just soft.
Top and tail the washed green beans and cut them all in half. Throw the prepared beans into the pan and simmer for a further 2 minutes before stirring in the beansprouts and a generous amount of chopped coriander.
Toast off a handful of cashews in a dry pan and serve the spicy vegetable satay with a scattering of warm nuts and rice noodles on the side.