butternut squash and cauliflower laksa with rice noodles

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Butternut squash and cauliflower laksa with rice noodles

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

The great thing about this vegetarian laksa is that you can easily swap the vegetables for anything easy you have to hand. Get inventive and give it a go.

Ingredients

1 banana shallot, halved

½ green chilli (plus extra, sliced, to serve if you like), optional

2 garlic cloves

1 large piece fresh ginger, chopped, plus extra, sliced into matchsticks, to serve

1 heaped tbsp lemongrass paste from a jar or tube (from the world food section of large supermarkets)

2 tsp cold-pressed rapeseed oil

2 x 400ml tins half-fat coconut milk

6 fresh or dried lime leaves (optional)

500g frozen butternut squash

500g frozen cauliflower

250g wide brown rice noodles

Handful fresh coriander leaves to serve (optional)

Directions

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