Vegan curry laksa
Ingredients
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 inch ginger
- 1 green chilli
- ½ tsp cayenne
- 2 stalks lemongrass
- 3 cloves garlic
- 2 tbsp cashews soaked for 15 mins
- Handful of coriander
- 1 tsp lime juice
- 1 block tofu
- 1 cup mushrooms
- 2 carrots, julienned
- 1 red pepper
- 1 green pepper
- Pak choi
- 1 courgette, julienned
- 3 cups veggie broth
- 1 can coconut milk
- Rice noodles
Steps
- Drain and press the tofu.
- Toast the coriander and cumin seeds until fragrant. Add to a blender and blend to a coarse mixture.
- Add the turmeric, ginger, chilli, cayenne, lemongrass, garlic, cashews, coriander and lime juice and blend until a paste.
- Cook the pressed and sliced tofu until golden brown, remove from the pan.
- In the wok on medium heat add the curry paste and cook for 2 minutes.
- Add the carrot, green pepper, red pepper, mushroom, courgette and pak choi stems. Pausing between each one to cook them.
- Add the broth, tofu and coconut milk and bring to a boil. Reduce heat and add noodles. Simmer until noodles are cooked.