15-minute vegan laksa

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.