15-minute vegan laksa
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
- 1 teaspoon ground coriander
- 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 courgettes
- 2 x 400g tins of reduced-fat coconut milk
- 150g rice noodles
- 1 cup sugar snap peas
- handful fresh coriander, to serve and 1 lime, to serve
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Instructions
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 374cal
-
Kilojoules 1565kJ
-
Protein 6.1g
-
Total fat 16g
-
–Saturated fat 13g
-
Carbohydrates 46g
-
–Sugars 11g
-
Dietary fibre 6.6g
-
sodium N/S
-
Calcium 88mg
-
Iron 2.9mg
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.
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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
