What are the main ingredients in Butternut & Coconut Curry Laksa?

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

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?

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. 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. 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.

What should be prepared from my kitchen to make Butternut & Coconut Curry Laksa?

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

Butternut & Coconut Curry Laksa

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.

Butternut & Coconut Curry Laksa

with rice noodles, spinach, piquanté peppers & peanuts

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Chickpeas
Coconut Milk
Flat Rice Noodles
Fresh Coriander
Lime
Limes
Onion
Onions
Peanuts
Sliced Piquanté Peppers
Spinach
Story Time Spicy Peanut Butter
Tamari

From your kitchen:

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

Photo of Butternut & Coconut Curry Laksa

Serves 1

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!

Onion - 1
Butternut Chunks - 200g
Peanuts - 15g
Chickpeas - 60g
Story Time Spicy Peanut Butter - 15ml
Tamari - 15ml
Coconut Milk - 100ml
Flat Rice Noodles - 50g
Spinach - 100g
Lime - 1
Sliced Piquanté Peppers - 25g
Fresh Coriander - 3g

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 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!

Onion - 1
Butternut Chunks - 400g
Peanuts - 30g
Chickpeas - 120g
Story Time Spicy Peanut Butter - 30ml
Tamari - 30ml
Coconut Milk - 200ml
Flat Rice Noodles - 100g
Spinach - 200g
Limes - 2
Sliced Piquanté Peppers - 50g
Fresh Coriander - 5g

Download the Recipe

Serves 3

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!

Onion - 1
Butternut Chunks - 400g
Peanuts - 30g
Chickpeas - 120g
Story Time Spicy Peanut Butter - 30ml
Tamari - 30ml
Coconut Milk - 200ml
Flat Rice Noodles - 100g
Spinach - 200g
Limes - 2
Sliced Piquanté Peppers - 50g
Fresh Coriander - 5g

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 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!