Carrot and Courgette Laksa

Vegan

Prep: 5 mins Cooks: 10 mins

Ingredients (Serves 4)

Metric

Imperial

600 ml 20.3 fl oz water
150 g 5.3 oz laksa pastesee page 246 of Eat to Beat Illness book -or 4 tbsp shop-bought paste
400 ml 13.5 fl oz coconut milk
200 g 7.1 oz brown rice noodles
200 g 7.1 oz carrotgrated
300 g 10.6 oz courgettegrated
200 g 7.1 oz green beansroughly chopped
10 g 0.4 oz corianderroughly chopped (to serve)
1 1 vegetable stock cube
0.5 0.5 red chillifinely diced
0.5 0.5 applered
limehalved

Lunch Dinner

Making the paste for this delicious meal from scratch is so simple and totally worth the effort (see page 246), but you could use a ready-made Malaysian-style red curry (laksa) paste if you prefer – in fact, most south-east Asian pastes will work in this dish. Curries are a fantastic vehicle for nutrient-rich vegetables. Carrots are a rich and widely available source of beta-carotene, but you could easily use grated sweet potato or butternut squash for similar nutrient and health properties. The grated apple brings a touch of sweetness to the final dish that mellows the heat of the paste. Photo Credit: Faith Maison Recipe taken from: The Doctor’s Kitchen, Eat to Beat Illness

Prep: 5 mins Cooks: 10 mins

Ingredients (Serves 4)

Metric

Imperial

600 ml 20.3 fl oz water
150 g 5.3 oz laksa pastesee page 246 of Eat to Beat Illness book -or 4 tbsp shop-bought paste
400 ml 13.5 fl oz coconut milk
200 g 7.1 oz brown rice noodles
200 g 7.1 oz carrotgrated
300 g 10.6 oz courgettegrated
200 g 7.1 oz green beansroughly chopped
10 g 0.4 oz corianderroughly chopped (to serve)
1 1 vegetable stock cube
0.5 0.5 red chillifinely diced
0.5 0.5 applered
limehalved

Bring the water to the boil in a large saucepan and dissolve the stock cube in the water. Add the laksa paste and coconut milk and bring to a simmer.

Add the noodles and stir for 2–3 minutes then add all the vegetables. Bring to a simmer and allow the flavours to marry for a few minutes before dividing among large bowls.

Scatter the chilli over each serving along with a little chopped coriander.

Grate some apple over each serving and finish with a squeeze of fresh lime juice.

Variations

+ Swap the brown rice noodles for white rice noodles or other noodles you have on hand (bearing in mind that they might take less or more time to cook).

+ Try grating other vegetables like celeriac, parsnip or even beetroot for a delicious earthy twist.