Vegetable Curry Laksa….

  • YIELD: 4 Servings
  • PREP: 5 mins
  • COOK: 30 mins
  • READY IN: 35 mins



  1. In a food processor or blender, add all of the paste ingredients and pulse until a it becomes a smooth paste
  2. Heat safflower oil in a large soup pot and add as much (or as little) paste as you like- I used all of my paste! (Leftover paste can be stored in the fridge or freezer)
  3. Cook paste over a medium heat until it becomes fragrant; about 5-6 minutes
  4. Add sweet potato, broccoli, eggplant and zucchini and stir to coat
  5. Pour in coconut milk and water (add more for a thinner consistency) and bring to a gentle boil
  6. Simmer for 15 minutes, then stir in curry powder, coconut sugar, kefir lime leaves, turmeric, and stock
  7. Boil a smaller pot of water for the udon noodles, and cook them for 8-10 minutes, then drain and add them to the soup
  8. Cook for a further few minutes to allow the noodles to absorb the flavours then serve in bowls, topping with bean shoots, coriander and chilli flakes
  9. For an even spicier laksa, add a few drops of chilli oil
  10. For a deeper curry flavour with kick, add more madras powder
  11. You can make your paste the traditional way as I do, with a large motar and pestle; just be prepared for sore arms!


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