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Malaysian Laksa curry


This is rich, sweet, savoury and delicious and it only takes 10 mins to make. We came up with this recipe when a friend Dr Rupy came around to shoot a recipe video. His mom is from Malaysia and he didn’t believe we could cook a laksa curry in 5 mins that would taste as good as his moms – we did just that and here’s the delicious recipe. We adjusted that original recipe to be low fodmap and also gave an extra 5 mins so you could take your time and enjoy it more.

10 minutes

Serves 4

Watch Video

Ingredients
 

For the Paste

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

For the Rest

  • 2 tbsp oil
  • 2 nests wholewheat/rice noodles/buckwheat noodles (100g)
  • 120 g Tofu/tempeh
  • 2 tbsp Tamari
  • 1 carrot
  • 1/2 courgette/zuchinni
  • Juice 1/2 lime
  • fresh Coriander/Basil to serve
  • 1 fresh red chilli

Instructions
 

  • Boil the kettle. Pour boiling water into a saucepan and boil the noodles. Cook as per the pack instructions.
  • Put all ingredients for paste in the blender and blend till smooth. Grate the carrot and 1/2 the courgette.
  • Finely chop the tempeh/ tofu into small bite sized pieces
  • In a non stick frying pan add 2 tbsp of oil and put on a high, once hot add the tofu/ tempeh and fry till brown on all sides. Add the 2 tbsp tamari and stir quickly spreading the tamari around to coat all the tofu/ 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.
  • Using a slotted spoon remove the noodles from the stock 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!

Video

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All of our recipes are completely plant-based and include mostly whole foods

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