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Vegetarian Laska

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Cooking time

Prep: 10 minutes Cook: 20 minutes 15 min


Serves 2

Healthy Malaysian Laska.

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  • 75g chopped mushrooms
  • 50g chopped carrots
  • 1/2 large pepper chopped
  • 60g brocolli
  • 900ml mix of veg stock (used 1 oxo cube) and coconut milk (I used 1/5 pack of dried coconut milk)
  • 6 pieces of frozen spinach
  • a splattering of frozen peas
  • mint sauce to garnish (optional)

Laska paste

  • 3 tsp cumin seeds
  • 2 tsp tumeric
  • thumb sized piece ginger finely chopped
  • 4 tsp lemon juice
  • 4 tsp lime juice
  • 1 chile finely chopped
  • 1 tsp paprika
  • 2 cloves garlic finely chopped
  • 1 tbsp cashew nuts soaked for 15 mins in water and then roughly chopped
  • a good shake of dried oregano


  1. Fry the cumin seeds until fragrant. Add the Laska paste with 1 tsp of olive oil and 1 tbsp water.

  2. Add the mushroom and cook for 2 min. Add the rest of the veg and veg stock/coconut mix. Simmer for 5 min.

  3. Add 2 portions of dried noodles, spinach and peas. Cook for another 7 min/ until noodles are done.

  4. Add a dab of mint sauce.

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