15-minute vegan laksa
- 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 garlic cloves
- 2 carrots
- 2 courgetteszucchini, 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
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)
Total fat 16g
–Saturated fat 13g
Dietary fibre 6.6g
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