recipe adapted from vegan richa's everyday kitchen cookbook
The above cookbook is probably my favourite, it contains lots of recipes that even non vegans/vegetarians love! There is a little extra time needed here to make the paste but after that its quick. The paste can be made ahead and frozen for up to 2 months.
to make the laksa paste
2 tsp's coriander seeds
1/2 tsp cumin seeds
1 tsp ground turmeric
1 inch knob of ginger peeled and chopped
1 green chilli
1 stalk lemongrass
3 cloves garlic
2 tablespoons raw cashews, soaked for 15 minutes
1/2 cup fresh coriander
1 tsp lime juice
Heat coriander and cumin seeds for 2 minutes until fragrant and then grind in blender or with mortar and pestle.
Add all other ingredients and blend.
1 tsp vegetable oil
1 quantity of paste as above
2 cups of sliced mushrooms
1 cup of thinly sliced carrots
1 cup of finely chopped capsicum
1 cup of chopped broccoli
3 cups of vegetable broth
1 can of coconut milk
200g of rice noodles (pre-soak as per pack)
1 cup spinach chopped
juice of 1/4 lime
1/4 tsp of brown sugar
1/4 cup chopped coriander
1 cup of tofu (pre fried) or meat if preferred
heat the oil over a medium heat, add curry paste and stir for 2 minutes. Add mushrooms and stir for 2 minutes. Add all other ingredients and taste to see if you need more lime/sugar/chilli. Simmer for 10 minutes.