Vegetarian mains
Squash laksa with noodles
Laksa is a comforting noodle bowl: a spiced coconut broth with vegetables and/or meat. In this case the star of the show is seasonal squash. Butternut squash can vary a little in size, but use approximately half, once peeled.
Ingredients
- 1 tbsp toasted sesame oil
- 2 tbsp red Thai curry paste
- 1 tsp turmeric
- 1 tbsp tamari
- 400ml tin coconut milk
- 1 tsp bouillon powder
- 400g butternut squash, prepped weight, about half a squash.
- salt
- 100g chard
- 15g coriander
- 30g roasted and salted peanuts
- 140g udon noodles
- 1 lime
Method
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Step 1
Put a saucepan of salted water on to boil. Pop the other saucepan on a gentle heat and add the sesame oil, Thai curry paste, turmeric and tamari. Cook for 1 min, until it starts to smell fragrant.
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Step 2
Add the coconut milk and 300ml water. Bring to a gentle simmer. Add the bouillon powder and stir until dissolved. Cook on a very low simmer while you continue.
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Step 3
Peel the squash. Dice into 2cm chunks and add it straight to the coconut milk. Season with a little salt and simmer for 20 mins.
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Step 4
Meanwhile, roughly shred the chard, stalks and all. Roughly chop the coriander leaves. Coarsely chop the peanuts.
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Step 5
When the laksa has 7 mins left stir the noodles into the pan of boiling water. Cook for 7 mins, until tender (or according to the packet instructions).
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Step 6
Meanwhile, add the shredded chard to the laksa for the last few mins to soften and wilt.
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Step 7
Drain the noodles and divide between 2 deep bowls. Ladle in the hot laksa, making sure to divide the squash and chard equally. Garnish with the peanuts, coriander and fat wedges of lime for squeezing.