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Vegetarian Laska
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- Preparation and cooking time
- Prep:
- Cook:
- 15 min
- Easy
- Serves 2
Healthy Malaysian Laska.
Ingredients
- 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
- 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)
- 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
Method
- STEP 1Fry the cumin seeds until fragrant. Add the Laska paste with 1 tsp of olive oil and 1 tbsp water.
- STEP 2Add the mushroom and cook for 2 min. Add the rest of the veg and veg stock/coconut mix. Simmer for 5 min.
- STEP 3Add 2 portions of dried noodles, spinach and peas. Cook for another 7 min/ until noodles are done.
- STEP 4Add a dab of mint sauce.
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