Vegan Malaysian Laksa Curry

Ohhhh wow what a winner dinner! This one will be a regular. Quick and easy enough for midweek, but the chili means it’s not one for my kids (so I give them easy leftovers so we don’t miss out). No changes needed from the original recipe by The Happy Pear.


PREP: 10 MINUTES | COOK: 10 MINUTES | SERVES: 4


Ingredients:

TO MAKE THE PASTE

  • thumb sized fresh ginger
  • 1 tbsp turmeric powder
  • 1 red chilli
  • juice of 1 lime
  • 1 tbsp maple syrup
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 240 ml full fat coconut milk
  • 160ml water
  • 2 tbsp tamari

FOR THE REST:

  • 2 tbsp oil
  • 100g rice noodles
  • 150g tempeh (check for GF option)
  • 2 tbsp tamari
  • 1 Carrot
  • 1/2 Courgette
  • lime
  • coriander/basil to serve
  • Red chilli

Instructions:

  1. Boil the kettle. Pour boiling water into saucepan and boil the noodles. Cook as per the pack instructions.  
  2. Put all ingredients for paste in the blender and blend till smooth.
  3. Grate the carrot and 1/2 the courgette.
  4. Finely chop the tempeh into small bite sized pieces
  5. In a non stick frying pan add 2 tbsp of oil and put on a high, once hot add the tempeh and fry till brown on all sides. Add the 2 tbsp tamari and stir quickly spreading the tamari around to coat all the tempeh. Add the grated carrot and courgette and a generous pinch of salt and cook for 1-2 mins. Next add the paste and cook for another minute. 
  6. Drain the noodles and add to the rest of the frying pan. Finally add the coriander/ basil and heat for a few seconds. Garnish with finely sliced red chilli and enjoy!

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