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Winter vegetable laksa recipe

Winter vegetable laksa recipe

36 ratings

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

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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1405kj
    335kcal     17%

  • Fat

    16g 23%

  • Saturates

    3g 13%

  • Sugars

    15g 16%

  • Salt

    2g 34%

of the reference intake
Carbohydrate 36.9g Protein 5.2g Fibre 5.3g

Method

  1. To make the laksa paste, whizz all the ingredients and 4 tbsp of water in a blender until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, put the noodles in a large heat-proof bowl, cover with boiling water and set aside for 10 minutes.
  6. 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.

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