RECIPE
Creamy Coconut Vegan Laksa serves 4 Enjoy a bowl of Creamy Coconut Vegan Laksa, a dairy-free delight packed with rich coconut cream and fresh vegetables. This aromatic dish serves 4 and offers a perfect vegan twist on traditional laksa.
Laksa Paste • 1 tsp each of coriander and cumin seeds • ¼ tsp black pepper corns • 6 cardamom pods or ¼ tsp ground powder • ½ tsp ground cinnamon • ¼ tsp ground nutmeg • 1 tsp ground turmeric • 1 whole star anise • 1 stalk of lemon grass (just the white bit) • 1 medium onion, chopped • 4 cloves garlic • 2 tbsp finely chopped fresh ginger • 1 long red chilli • 2 tbsp Niulife Vegan Coconut Ghee (for frying) • 1 lime, juice and zest
Laksa Broth & Chunks • 150-200g cooked, flat rice noodles (or 2 zucchinis cut into “zoodles”) • 400ml coconut cream (made with Niulife Coconut Milk Powder) • 1 tbsp Niulife Vegan Fysh Sauce • 2 large carrots, cut thin strips • 400g tin chickpeas, drained and rinsed • 1 medium eggplant, cut into 2cm cubes, sprinkle with salt • 1 handful coriander leaves, chopped (garnish) • Optional toppings: sliced spring onions, red chili, and lime wedges • 1 litre vegetable stock • 1 handful snow peas
Laksa Paste Method: Over medium heat, dry toast coriander, cumin, pepper, and cardamom pods, stirring to prevent burning. Crush cardamom pods, discarding the husk. Blitz toasted spices in a food processor until powdered. Add remaining paste ingredients (except star anise and coconut ghee) and blend until a paste forms. Laksa Method: In same pot, fry the paste in coconut ghee with star anise until the colour changes. Increase heat, add cubed eggplant (wiping off excess salt and juice) and chickpeas, stir-frying for 5 minutes or until the eggplant is toasty. Add stock, coconut cream, and Niulife Vegan Fysh Sauce. Bring to a boil, then simmer for 15 minutes. In the last 4 minutes, increase heat, stir in carrots and snow peas, then add zoodles/noodles quickly. Serve immediately with garnishes.
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ISSUE 71 • 2024
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