What are the main ingredients in Spectacular Sweet Potato Laksa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional)

What is the nutritional information of Spectacular Sweet Potato Laksa?

Calories: 871, Carbs: 106 grams, Fat: grams, Protein: 25.4 grams, Sugar: 21.2 grams, Salt: 2118 grams

How do I prepare Spectacular Sweet Potato Laksa?

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. GET STARTED: Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated ginger and ½ of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. Add in the sweet potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 15-20 minutes, stirring occasionally, until the potato 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. 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 sweet potato laksa. Top with the chopped peanuts, crunchy chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch! WHILE THE CHICKPEAS ARE POPPING OFF…: When the sweet potato 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 5-7 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.

What should be prepared from my kitchen to make Spectacular Sweet Potato Laksa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional)

Spectacular Sweet Potato Laksa

Name: Spectacular Sweet Potato Laksa
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender (optional)

A luscious Southeast Asian curried rice noodle soup with soft sweet potato. The rich lashings of creamy coconut milk, peanut butter and tamari sauce will sweep you off your feet, while the crunchy chickpeas and peanuts will lend an extra layer of texture!

Spectacular Sweet Potato Laksa

with rice noodles, wilted spinach & crunchy peanuts

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Coconut Milk
Flat Rice Noodles
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Ginger
Lime
Limes
Peanuts
Spinach
Story Time Plain Peanut Butter
Sweet Potato
Tamari

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender (optional)

Serves 1

GET STARTED
Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated ginger and ½ of the sliced chilli for 1-2 minutes until fragrant, shifting constantly. Add in the sweet potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 15-20 minutes, stirring occasionally, until the potato 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 sweet potato 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 sweet potato laksa. Top with the chopped peanuts, crunchy chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!

Fresh Ginger - 10g
Fresh Chilli - 1
Sweet Potato - 250g
Peanuts - 15g
Chickpeas - 60g
Story Time Plain Peanut Butter - 15ml
Tamari - 15ml
Coconut Milk - 100ml
Flat Rice Noodles - 50g
Spinach - 100g
Lime - 1
Fresh Coriander - 4g

Download the Recipe

Serves 2

GET STARTED
Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated ginger and ½ of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. Add in the sweet potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 15-20 minutes, stirring occasionally, until the potato 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 sweet potato 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 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 sweet potato laksa. Top with the chopped peanuts, crunchy chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!

Fresh Ginger - 20g
Fresh Chilli - 1
Sweet Potato - 500g
Peanuts - 30g
Chickpeas - 120g
Story Time Plain Peanut Butter - 30ml
Tamari - 30ml
Coconut Milk - 200ml
Flat Rice Noodles - 100g
Spinach - 200g
Lime - 1
Fresh Coriander - 8g

Download the Recipe

Serves 3

GET STARTED
Place a large pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated ginger and ½ of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. Add in the sweet potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 20-25 minutes, stirring occasionally, until the potato 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 sweet potato 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 250ml 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 sweet potato laksa. Top with the chopped peanuts, crunchy chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!

Fresh Ginger - 30g
Fresh Chillies - 2
Sweet Potato - 750g
Peanuts - 45g
Chickpeas - 180g
Story Time Plain Peanut Butter - 45ml
Tamari - 45ml
Coconut Milk - 300ml
Flat Rice Noodles - 150g
Spinach - 300g
Limes - 2
Fresh Coriander - 12g

Download the Recipe

Serves 4

GET STARTED
Place a large pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated ginger and ½ of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. Add in the sweet potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 20-25 minutes, stirring occasionally, until the potato 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 sweet potato 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 sweet potato laksa. Top with the chopped peanuts, crunchy chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!