Carrot & Courgette Laksa

Making it from scratch is totally worth the effort, but you could use a ready-made Malaysian-style red curry paste if you prefer – in fact, most south-east Asian pastes work well in this dish. Curries are also a fantastic vehicle for nutrient-rich vegetables. Carrots are a widely available source of beta-carotene, but you could use grated sweet potato or butternut squash as an alternative. Meanwhile, the grated apple brings a touch of sweetness to mellow out the heat.
Serves 2, with leftovers
Total Time
20 Minutes
600ml of water
1 vegetable stock cube
150g homemade Malaysian Laksa Paste (or 4tbsp shop-bought paste)
400ml tin of coconut milk
200g of brown rice noodles
200g of carrots, grated
300g of courgettes, grated
200g of green beans, roughly chopped
½ red chilli, finely chopped
To serve
Chopped fresh coriander
½ red apple
1 lime, halved
Step 1

Bring the water to the boil in a large saucepan and dissolve the stock cube. Add the laksa paste and coconut milk and bring to a simmer.

Step 2

Add the noodles and stir for 2–3 minutes, then add all the vegetables. Bring to a simmer and allow the flavours to marry for a few minutes before dividing among large bowls.

Step 3

Scatter the chilli over each serving, along with a little chopped coriander. Grate over some apple and finish with a squeeze of fresh lime juice.

+ Swap the brown rice noodles for white rice noodles or other noodles you have on hand (bearing in mind that they might take less or more time to cook).
+ Try grating other vegetables like celeriac, parsnip or even beetroot for a delicious earthy twist.

Recipe courtesy of Eat to Beat Illness by Dr Rupy Aujla (Harper Thorsons, £16.99). Visit

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