eCook Meal
Butternut & Coconut Curry Laksa
with rice noodles, spinach, piquanté peppers & peanuts
Light but luscious, this popular Southeast Asian curried noodle soup will fill you up but not weigh you down. Its creamy coconut milk, peanut butter, and tamari sauce will sweep you off your feet, while giant peanuts give you an extra kick of protein.
Serving guide
Choose your portion size.
GET STARTED
Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the Butternut pieces and stir through a splash of water to cover the base of the pot. Pop on a lid and allow to simmer for 15-20 minutes, stirring occasionally, until the butternut is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the Butternut is cooked, transfer to a bowl and add in the peanut butter, tamari, and coconut milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 150ml of water. Replace the lid and simmer for 4-5 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy Butternut laksa. Top with the chopped peanuts, crunchy chickpeas, and chopped piquanté peppers. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!
GET STARTED
Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the Butternut pieces and stir through a splash of water to cover the base of the pot. Pop on a lid and allow to simmer for 15-20 minutes, stirring occasionally, until the butternut is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the Butternut is cooked, transfer to a bowl and add in the peanut butter, tamari, and coconut milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 200ml of water. Replace the lid and simmer for 4-5 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy Butternut laksa. Top with the chopped peanuts, crunchy chickpeas, and chopped piquanté peppers. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!
GET STARTED
Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the Butternut pieces and stir through a splash of water to cover the base of the pot. Pop on a lid and allow to simmer for 15-20 minutes, stirring occasionally, until the butternut is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the Butternut is cooked, transfer to a bowl and add in the peanut butter, tamari, and coconut milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 200ml of water. Replace the lid and simmer for 4-5 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy Butternut laksa. Top with the chopped peanuts, crunchy chickpeas, and chopped piquanté peppers. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!
GET STARTED
Place a large pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 6-8 minutes until soft and translucent, shifting occasionally. Add in the Butternut pieces and stir through a splash of water to cover the base of the pot. Pop on a lid and allow to simmer for 20-25 minutes, stirring occasionally, until the butternut is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a large pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the Butternut is cooked, transfer to a bowl and add in the peanut butter, tamari, and coconut milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 300ml of water. Replace the lid and simmer for 5-7 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy Butternut laksa. Top with the chopped peanuts, crunchy chickpeas, and chopped piquanté peppers. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R148.81
for 4 servings · R37.20 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sliced Piquanté Peppers needs 100 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 25% of packR14.75
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Limes needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Butternut Chunks needs 800 gButternut 3 kg 3 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- Tamari
- Flat Rice Noodles
- Story Time Spicy Peanut Butter
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Butternut & Coconut Curry Laksa?
The preparation time for Butternut & Coconut Curry Laksa with rice noodles, spinach, piquanté peppers & peanuts is between 25 and 40 minutes.
What is the total time required to make Butternut & Coconut Curry Laksa with rice noodles, spinach, piquanté peppers & peanuts?
The total time required to make Butternut & Coconut Curry Laksa with rice noodles, spinach, piquanté peppers & peanuts is between 35 and 55 minutes.
How many servings does Butternut & Coconut Curry Laksa provide?
4 servings
What are the main ingredients in Butternut & Coconut Curry Laksa?
Butternut, Chickpeas, Coconut Milk, Flat Rice Noodles, Fresh Coriander, Lime, Onion, Peanuts, Piquanté Peppers, Spinach, Story Time Spicy Peanut Butter, Tamari
What is the nutritional information of Butternut & Coconut Curry Laksa?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Butternut & Coconut Curry Laksa?
LUSCIOUS LAKSA: Bowl up the creamy butternut laksa. Top with the chopped peanuts, crunchy chickpeas, and chopped piquanté peppers. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch! GET STARTED: Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the butternut pieces and stir through a splash of water to cover the base of the pot. Pop on a lid and allow to simmer for 15-20 minutes, stirring occasionally, until the butternut is cooked through but not too soft. LOOKING GOOD: Stir through the shredded spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some lime juice, zest, and seasoning – all to taste. SOME MORE TOASTING: Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion. WHILE THE CHICKPEAS ARE POPPING OFF…: When the butternut is cooked, transfer to a bowl and add in the peanut butter, tamari, and coconut milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 200ml of water. Replace the lid and simmer for 4-5 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften. GET TOASTING: Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
What should be prepared from my kitchen to make Butternut & Coconut Curry Laksa?
Butternut, Chickpeas, Coconut Milk, Flat Rice Noodles, Fresh Coriander, Lime, Onion, Peanuts, Piquanté Peppers, Spinach, Story Time Spicy Peanut Butter, Tamari
How many calories does Butternut & Coconut Curry Laksa have?
calories
How much fat content does Butternut & Coconut Curry Laksa have?
grams