Winter vegetable laksa recipe
This winter vegetable laksa recipe is a great alternative to the usual Friday night takeaway. Serve your vegan laksa bowl with lots of vegetables, tofu and herbs plus a juicy wedge of lime for squeezing.
See method- Serves 4
- 15 mins to prepare and 35 mins to cook
- 335 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 2 shallots, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 stalks lemongrass, finely sliced
- 2 red chillies, deseeded and roughly chopped
- 5cm fresh ginger, peeled and finely chopped
- 1tsp ground turmeric
- 4 kaffir lime leaves, roughly chopped
For the curry
- 85g swede, cut into 1cm (½in) cubes
- 85g sweet potato, cut into 1cm (½in) cubes
- 85g carrot, cut into 1cm (½in) cubes
- 4tbsp vegetable oil for frying
- 1 x 396g pack tofu, quartered
- 1 x 400ml tin coconut milk
- 200ml vegetable stock
- 4tbsp light soy sauce
- 2 tsp sugar, preferably palm if available
- 100g (3½oz) green beans cut into 2cm (1in) strips
- 150g (5oz) rice noodles
- 12 cherry tomatoes, halved
- 1 small bunch coriander, leaves picked
- ½ bunch mint, leaves picked
- 2 spring onions, thinly sliced
- 2 limes, halved
Each serving contains
- Energy
- 1405kJ 335.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 2.0g
- Sugars
- 15g
of the Reference intake
Carbohydrate 36.9gProtein 5.2gFibre 5.3g
Method
- To make the laksa paste, whizz all the ingredients and 4 tbsp of water in a blender until smooth.
- To make the curry, put the sweet potato, swede and carrot cubes in a saucepan. Cover them with water and cook until tender. Drain, reserving 600ml (1pt) of the cooking liquid.
- Heat 2 tbsp of oil in a wok, add the tofu and fry until crisp. Remove and lay on absorbent paper. Add a further 2 tbsp of oil to the wok and heat, spoon in the laksa paste and fry for 2 minutes to release the aromas. Add the coconut milk, stock, soy sauce, sugar and reserved cooking liquid.
- Bring to the boil, then simmer for 7 minutes. Add the green beans and cook for a further 3 minutes, until the beans are tender.
- Meanwhile, put the noodles in a large heat-proof bowl, cover with boiling water and set aside for 10 minutes.
- Drain and divide among 4 deep warmed bowls. Top with the tomatoes, vegetables and tofu. Ladle over the soup, garnish with the herbs and spring onions and serve with a wedge of lime.
