Vegetable laksa
Spiced with a homemade paste, this vegetable laksa is fragrant, spicy, and satisfying. Crisp sprouts add a crunchy contrast to tender veggies. Perfect for6 servings in 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Blender
- Food processor
- Measuring cup
- Mixing bowl
- Saucepan
- Stove
- Colander
- Wooden spoon
- Airtight container
- Kettle
Ingredients
- Laksa paste
- 7 dried medium red chillies
- 1/2 cup (125ml) boiling water
- 1 tablespoon peanut oil
- 3 cloves garlic, quartered
- 1 medium brown onion, finely chopped
- 10 centimetre stick (20g) fresh lemongrass, finely chopped
- 4 centimetre piece (20g) fresh ginger, grated
- 1 tablespoon (20g) macadamias, halved
- 1 tablespoon coriander root and stem mixture
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 teaspoons salt
- 1/4 cup loosely packed mint leaves
- 700 grams 700g butternut pumpkin, diced into 2cm pieces
- 5 (300g) baby eggplants, thickly sliced
- 3 cups (750ml) vegetable stock
- 1 2/3 cup (400ml) coconut milk
- 250 grams rice stick noodles
- 500 grams bok choy, coarsely chopped
- 2 tablespoons lime juice
- 1 1/4 cup (100g) bean sprouts
- 6 green onions, thinly sliced
- 1/2 cup loosely packed fresh coriander leaves
- 1/2 cup loosely packed mint leaves
