NEW! Veggie Laksa

Serves: 4 people

Prep time: 20 minutes

Cooking time: 30 minutes

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Ingredients:

For the laksa paste:

• 20g Nutri V Pumpkin powder

• 1 lemon grass stalk-just the white part, chopped

• ½ knob turmeric

• 4 tbsp peanut oil

• 2 long red chilli, mild deseeded

• 2 clove garlic

• ½ Small brown onion

• ¼ tsp turmeric powder

• ¼ tsp cumin powder

• 2 tbsp water

• Juice of 2 lime

• 5g flake salt

• 2 x 400ml can coconut milk

For the noodles, tofu and vegetables:

• ½ yellow capsicum

• ½ green capsicum

• 200g broccoli floret

• 200g carrot peeled, chunky diced

• 2 small tomatoes, cut into quarters

• 200g small button mushroom

• 1 cup coriander leaves-optional

• 200g firm tofu, drained and cut as you like

• 200g flat rice noodles

You will also need:

• Food processor/ Nutri bullet

• Small frying pan

• Small saucepan

• Flat ended spatula/wooden spoon

• Medium sized saucepan

• Olive oil spray

Method:

To make the laksa paste

1. Place the turmeric and cumin powder in a medium sized frying pan and lightly toast for around 1 minute until fragrant. Cool completely.

   Place the toasted spices in a food processor or nutri bullet with the Nutri V pumpkin powder, lemongrass, fresh turmeric, peanut oil, red chillis, 2 clove garlic, ginger, lime juice, salt and water.

   Blend well until it forms a smooth paste and transfer out of the food processor.

2. Bring a small saucepan up to a medium heat with a little splash of peanut oil. Transfer in all the laksa paste and cook well, using a flat ended spatula or wooden spoon to stop the bottom from sticking. Cook for around 5 minutes. Be careful not to get any colour on the paste as it is cooking. Add both tins of coconut milk and cook for a further 5 minutes, stirring and on a low heat. Add carrot, broccoli, tomato, mushroom and capsicum, gently stirring and cook for a further 5 minutes until vegetables are cooked.

3. Bring a medium sized saucepan with water to the boil. Once boiling, add 400g packet of rice noodles and cook for 10-12 minutes until noodles are soft. Strain and return to medium saucepan.

4. Place small frying pan on a medium low heat and spray with olive oil. Once warm, cook the tofu pieces, 2-3 minutes on either side until golden brown. Transfer to plate to rest.

5. Divide warm noodles into serving bowls

6. Divide the laksa soup and vegetables over each bowl and place the tofu on the top of the bowl.

7. Garnish with fresh coriander, extra chili if you like and a fresh squeeze of lime.