15-minute vegan laksa

Author: HFG staff

Photographer: Haarala Hamilton

This speedy 15-minute vegan laksa is proof that you can whip up a nourishing, easy and impressive dinner in no time

Serves: 4

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

1 teaspoon ground coriandercilantroX
1 teaspoon paprika
1 teaspoon ground cumin
4 red chillies
1 brown onion, chopped
2 lemongrass stalks
2.5cm fresh ginger, grated
2 cloves garlic
oil
2 carrots
2 courgettezucchiniXszucchini, summer squashX
2 x 400g tins of reduced-fat coconut milk
150g rice noodles
1 cup sugar snap peas
handful fresh coriandercilantroX, to serve and 1 lime, to serve

Instructions

Stay Awake

1 Make the paste first. Add the ground coriander, paprika and ground cumin to a pan and heat until fragrant (one minute or so). Add to a food processor with the red chillies, a roughly chopped brown onion, lemongrass stalks (the white part only), ginger, garlic cloves and a glug of oil.

2 Add the paste to a saucepan and fry for a few minutes.

3 Meanwhile, finely slice 2 carrots and slice 2 courgettes.

4 Add your vegetables and coconut milk to the pan and bring to the boil, then add the rice noodles. Cook until the rice noodles are soft.

5 Turn off the heat, add a handful of chopped coriander and squeeze a lime on top.

Nutrition Info (per serve)

Calories 374 cal

Kilojoules 1565 kJ

Protein 6.1 g

Total fat 16 g

Saturated fat 13 g

Carbohydrates 46 g

Sugar 11 g

Dietary fibre 6.6 g

Sodium N/S

Calcium 88 mg

Iron 2.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.