Vegetable Laksa Curry

Laksa paste is incredibly flavoursome and can now be found in most supermarkets.  Laksa paste it made with ginger, tamarind and turmeric. Turmeric is a very topical spice right now, especially good for anti-inflammatory illnesses such as arthritis.   This is a complete plant based recipe so perfect for vegans or meat free Monday! Low in calories, high in fibre, protein and packed full of essential vitamins and minerals

You will need...


Food processor or pestle & mortar

1 Sauté pan or large frying pan with a lid

1 large thumb size piece of ginger, peeled & grated
2 garlic cloves, peeled & grated
4 tbsp laksa paste
1 tbsp mild chilli powder
1 tbsp curry powder
1 tbsp turmeric powder
1 tbsp water
1 tbsp sesame oil
1 red onion, finely diced
1 red pepper, cut into bite size chunks
1 courgette, cut into slices 
1 aubergine, cut into bite size chunks
1-2 sweet potatoes, peeled and cut into bite size chunks
200g (1 pack) sugar snap peas, cut into 3s (diagonally)
1 tin light coconut milk
1 lime
3 spring onions, peeled & finely chopped
Large handful of fresh parsley or coriander, finely chopped
Freshly milled seasoning

To make...

Serves 4-6

  1. Place the ginger, garlic, laksa paste, chilli powder, curry powder and turmeric and 1 tbsp water in the food processor and pulse until fully combined the ginger and garlic are finely chopped.  If you are using a pestle & mortar, simply bash until you have a fine paste
  2. Heat the sesame oil in the pan on a medium heat, add the diced onions and the curry paste, gently cook for 5 minutes  with the lid on, stirring
  3. Add the rest of the vegetables, season lightly with salt and pepper and give it a good stir so everything is nicely mixed together and coated in
    the onion and paste mix
  4. Cook on a medium heat for 5 minutes, pour in the coconut milk.  Give it another good stir, put the lid on and bring to the boil.  Let it simmer for
    10 minutes
  5. Whilst everything is cooking, cut the sugar snaps into 3 slices, finely chop the spring onions & parsley 
  6. Add the sugar snaps after 10 minutes, give the curry a good stir and cook for another 5 minutes, turn the heat off.  Finish off with a big
    squeeze of fresh lime and garnish with spring onions and parsley
  7. I like to serve the curry with wholegrain rice or noodles

Nutritional Info
Per Serving
154 kcal | 6.5g fat | 4.4g saturates | 17g carbs | 8.4g sugars | 5g fibre | 4.1g protein | 0.35g salt


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