|Cook Time||30 minutes|
- 2 420g cans chickpeas
- 3 cups coconut milk (750mL)
- 1/3 cup laksa paste (be sure to check the sodium content on the back)
- 2 dried kaffir lime leaves (halved; these are optional: they add aromatic flavour)
- 1 cup vegetable stock
- 200 grams vermicelli rice noodles
- 2 bunches broccolini (approx. 400g; chopped into small florets including stalks)
- 2 carrots (julienned)
- 120 grams baby spinach
- 1 lime (juiced)
- Coriander (to serve; optional)
- 1/4 cup peanuts (roughly chopped, to serve; optional)
- 1 420g can chickpeas
- 400 grams tofu (firm; brand of your choice)
- All other ingredients as above.
- Chop vegetables. Heat oil in saucepan over high heat.
- Cook prawns (or other protein) until cooked right through or golden. Remove from pan.
- Reduce heat to medium and add and stir paste, cooking for 1 minute or until fragrant. Add carrots, broccolini and chickpeas and cook for 2 minutes. Continue to stir.
- Add lime juice, leaves, coconut milk and stock. Bring to a simmer and while you leave it to cook, place vermicelli in large bowl and cover with boiling water.
- Stand for 10 minutes, then drain and run cold water through to stop it from cooking further.
- Add baby spinach to curry 2 minutes before serving. Divide noodles and prawns between bowls, and ladle laksa over the top.
- Top with coriander and/or peanuts and serve nice and hot!
This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!
This recipe can be made both gluten and dairy-free.