Recipe: Vegetable Curry Laksa - #vegan #vegetarian

Vegetable Curry Laksa

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Vegetable Curry Laksa came about purely because I was in Bali and was able to find fresh laksa leaves. For me this is an absolute treat as a chef. I get to experiment and to try new ingredients or ingredients available in other formats than I am used to in London. Also, I do not like to overcook my ingredients – so the beans and carrots in this dish retain their crunch flavour. I love this dish because you can taste the subtle flavours on both the laksa and curry leaves. This dish is for four servings.

Author: Edward Daniel

Recipe type: Main, Soup

Cuisine: Vegan, Vegetarian

Serves: 4

Ingredients

2tbs coconut oil
Small bunch of laksa leaves (or 2 tbs dried laksa leaves)
Small bunch of curry leaves (or 2 tbs dried curry leaves)
6 garlic gloves
1 inch of fresh ginger, grated
1 medium size onion
500ml coconut milk
75g rice vermicelli
5 shallots, chopped
1tsp paprika
Pinch of salt
150g long beans
150g carrots

Instructions

Grind the curry and laksa leaves in a grinder.
Sauté the leaves in the oil with the garlic, ginger and onions for about 3 to 4 minutes over a medium heat.
Add the remaining ingredients. Stir periodically and cook for about 10 minutes or until the vermicelli is soft.
Serve.

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EthiVegan by Edward Daniel

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Love.

Edward x

Edward Daniel | Vegan Chef