Vegetarian Laksa Curry Recipe
Total Time: 70 minutes
Cuisine: Asian
Ingredients:
- cumin powder (jeera)
- red chillies
- coriander (dhania) leaves
- cloves garlic
- baby corn
- lemon grass stalk
- rice noodles
- carrot julienne
- sunflower oil
- salt
- sunflower oil the tofu cubes
- soy sauce
- dry red chillies
- red yellow green bell pepper (capsicum)
- lemon
- tofu
- mint leaves (pudina)
- turmeric root (or turmeric powder)
- green beans (french beans)
- vegetable stock
- spring onion (bulb greens) green bulbs
- coconut milk
- button mushrooms
- cashew nuts
- bean sprouts
- galangal (or ginger)
- pearl onion (sambar onion)
- coriander powder
Instructions:
- To begin making the Vegetarian Laksa Curry first, grind all the ingredients under ?Laksa paste? in a mixer grinder
- Shallow fry or grill the tofu cubes on a grill pan, till well browned on both sides
- Heat 2 tablespoon oil in a large wok
- Add the Laksa paste and fry for 2 to 3 minutes, stirring continuously till the oil separates
- After 3 minutes add the chopped onion bulbs and saut? for a minute
- Add the beans, carrots, babycorn and cook for 1-2 minutes
- Once the beans are half cooked add the mushrooms, coloured pepper and cook till the mushrooms just start sweating
- Now add the vegetable stock and then the coconut milk
- Add the tofu and mix well
- Add the soy sauce and season with salt
- Let the soup boil for a 2 to 3 minutes
- Meanwhile cook the rice noodles as per packet instructions
- To serve Vegetarian Laksa Curry place some noodles in a bowl
- Ladle the curry soup over it
- Top with the bean sprouts, onion greens, coriander and mint leaves
- Serve immediately with lime wedges
- Serve Vegetarian Laksa Curry on its own or with Mushroom and Bok Choy Stir Fry for a delightful meal