Curry Laksa Veg Feast! (V+GF)

Curry Laksa! This truly is a feast! For the tummy and eyes. 🙂 I studied abroad in Malaysia and loved all the blending of flavors in Malaysian food. Curry Laksa is a Malaysian noodle soup, usually served with rice noodles. I added some soba noodles  (buckwheat flour noodles) instead to make it a healthier version and topped it off with some baked tofu. I love all the colors and textures of different vegetables simmered in a gingery spiced coconut broth. I just threw in a bunch of vegetables that I had on hand, like spinach, broccoli, green onion, red pepper and mushroom. To prepare my tofu, I usually coat with some type of flour (usually gram flour) and bake in the oven at 350 until golden. Usually 30 minutes turned  over half way.

I served this to my family with a non-vegan option of boiled egg on the side. It was light, yet filling and healthy! I hope you love it!

DSC_0322

DSC_0344

DSC_0389

DSC_0359

You Will Need

  • 1 can of coconut milk
  • 1 can vegetable broth
  • Soba noodles
  • Vegetables of choice: I used 1 red pepper, 1 head of broccoli, 4 scallions, cut into large 2 inch pieces, a cup of sliced mushrooms, rinsed, and a bunch of spinach
  • For the curry paste: Ginger, curry powder, Thai green chilies, garlic,  shallots (I did not have lemongrass, but that would also taste wonderful with this.)
  • Firm Tofu, cut into cubes
  • Any type of flour to coat the tofu (I used chickpea flour)
  • Cilantro for garnish

DSC_0391


To Prepare:

  1. In a skillet, heat 1-2 tbsp of oil (I prefer sunflower or a mild-flavored oil).
  2. Add 2 chopped shallots, 2 cloves of garlic, grated, 1 inch nub of ginger, grated (1 tbsp of ginger-garlic paste alternatively), 2-3 green chilies.
  3. As shallots become translucent, add 1 tbsp curry powder. If the curry powder does not have turmeric, add 1 tsp of turmeric.  This is the curry paste.
  4. Now, you can add your veggies, reduce the heat and saute for a few minutes.
  5. Add 1 can of coconut milk and 1 can of vegetable broth and the chopped scallions and simmer. Add salt as needed.
  6. Right before you turn off the flame, add a bunch of spinach and stir. It will wilt down with the heat of the pot. Set aside.
  7. To prepare soba noodles: In a separate pot, bring water to a boil and add soba noodles. The soba noodles won’t need more than 3 minutes (check packaging instructions).  Remove from flame immediately and give a thorough rinse with cold water. This will remove the starch and prevent clumping.
  8. To prepare the tofu: Cube drained tofu in large chunks. Press to remove excess water. Coat lightly with oil and sprinkle each side with chickpea flour (I  dip each side in the flour and lay it on a baking sheet).  Season with salt and bake at 350 for 20-30 minutes, turning half way until golden.

I served this dish assembly-style.  Each guest could create their own bowl as they liked: soup, noodles, tofu, egg and cilantro garnish.

Assembled soup shown below. Enjoy! DSC_0344DSC_0394

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: