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Serves 4
1 tablespoon of olive oil
1/4 teaspoon of salt
400g pumpkin diced into bite sized pieces
200g rice stick noodles (find in the Asian section in the supermarket)
100g Laksa paste (find in the Asian section in the supermarket)
200ml vegetable stock
398ml can of coconut milk
250g tofu cut into bite sized pieces (find near the dairy section in the supermarket)
180g green beans remove the tails and chopped in half and half again
1 tablespoon of sugar
1 lime, juiced
1 teaspoon chilli powder
1 teaspoon of ginger finely chopped
1 large green chilli sliced
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Preheat the oven to 200`c
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Spread the pumpkin out on a baking try, coat with the oil, sprinkle the salt over the top, and bake for about 15 minutes or until golden
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Put the noodles into a pot of water, bring to the boil, then simmer for 8-10 minutes when nearly tender, drain and set aside
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In a large heavy based pan whisk together the coconut milk, stock, Laksa paste, chilli powder, ginger and sugar, bring to a simmer, add the beans, continue to simmer for 8 minutes
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Add the roasted pumpkin, tofu, lime juice and noodles and cook for a further 8-10 minutes until the noodles are soft and the beans cooked, and serve with a few slices of chilli on the top.
I received a few requests for Curry Laksa. This gorgeous Asian Laksa recipe is so simple to make and the tofu can be changed for prawns or some cooked chicken to suit your taste. Another great Low fat Meal!
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