delicious UK – April 2018

Butternut squash and

cauliflower laksa with

rice noodles

SERVES 4. HANDS-ON TIME 20 MIN, SIMMERING TIME

15-20 MIN

FOOD

TEAM’S

TIP

Keep any leftover laksa, covered,

in the fridge for up to 3 days.

If you’re not vegetarian, try adding

a little fish sauce to the broth in step 2.

NEXT

TIME

Vary the vegetables to suit what

you have. Frozen stir-fry mixes are

worth stocking up on (choose one

with sliced mushrooms and peppers).

• 1 banana shallot, halved


• ½ green chilli (plus extra, sliced, to
  serve if you like)


• 2 garlic cloves


• 1 large piece fresh ginger, chopped, plus
  extra, sliced into matchsticks, to serve


• 1 heaped tbsp lemongrass paste from a
  jar or tube (from the world food section
  of large supermarkets)


• 2 tsp cold-pressed rapeseed oil


• 2 x 400ml tins half-fat coconut milk
  
  
  • 6 fresh or dried lime leaves (optional)
  
  
  • 500g frozen butternut squash
  
  
  • 500g frozen cauliflower
  
  
  • 250g wide brown rice noodles
  
  
  • Handful fresh coriander leaves to serve
    (optional)
  
  
  
  

1 In a mini food processor or blender,

whizz the shallot, chilli, garlic, chopped

ginger, lemongrass paste and a touch

of salt to make a paste. Put the oil and

a spoonful of the cream from the top of the

coconut milk tin in a wok or wide saucepan,

then add the whizzed paste and fry over

a medium heat until fragrant but not

golden. Season with salt and pepper.

2 Add the lime leaves (if using) and the rest

of the coconut milk to the pan, stir and bring

to a gentle simmer. Cook for 15-20 minutes

until the broth is well flavoured. Taste and

add salt if necessary. Add the frozen veg

for the last 5 minutes of cooking.

3 Meanwhile, cook the rice noodles in a pan

of boiling water for 5-6 minutes (or

according to the pack instructions), then

drain. Divide the noodles equally among

4 soup/ramen bowls and top with the laksa

broth and vegetables. Sprinkle with the

extra chilli (if using), ginger matchsticks

and coriander leaves, if you like.

PER SERVING 466kcals, 15.8g fat

(10g saturated), 15.1g protein, 63.1g carbs

(10.4g sugars), 1.3g salt, 5.3g fibre

+STAR +
INGREDIENTS
Frozen veg
(butternut squash

DBVMJáPXFS

10 TOP MIDWEEK

INGREDIENTS FOR

THE FREEZER

• Vegetables: peas/
  broad beans/
  sweetcorn/spinach


• Chopped shallots/
  chillies/herbs


• Stocks and sauces


• Frozen prawns


• Sliced bread for toast


• Fish fillets


• Breadcrumbs


• Sausages


• Grated hard cheese


• Ready rolled
  all-butter puff pastry