Sweet Potato and Coconut Laksa

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Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: Up to 4 people

Ingredients

For the laksa paste:
6 dried chillies
1 tsp ground coriander
½ tsp sweet paprika
½ tsp ground cumin
1 tsp turmeric
1 onion, peeled, trimmed and quartered
3 garlic cloves, peeled
5 cm piece ginger, peeled and halved
1 stalk lemongrass, trimmed and halved
1 tbsp peanut oil

For the laksa soup:
1 tbsp olive oil
150g sweet potato, peeled and cut into 3cm cubes
80g pumpkin or squash, peeled, de-seeded and cut into 3cm cubes
1-2 tbsp vegetable oil
800g coconut milk
300g vegetable or chicken stock
20g coriander, destalked
½ tsp ground black pepper
2 tbsp fish sauce
1 lime, juice
200g flat rice noodles

To garnish:
20g coriander, destalked
Red chilli, de-seeded and roughly chopped (to taste)

Method

To make the laksa paste:

Fit the knife tool to the food processor bowl.
Soak the chillies in hot water for 10 minutes until softened.
Meanwhile place a frying pan on a medium heat, add the coriander, paprika, cumin and turmeric and dry fry them for 2 minutes. Allow to cool.
Drain and add the softened chillies to the processor bowl along with the spice mixture.
Add the onion, garlic, ginger and lemongrass.
Process on pulse setting until finely chopped.
Add the oil and process on max speed until a smooth paste forms.

To make the laksa soup:

Pre-heat the oven to 180°C.
Place the prepared sweet potato and squash on a baking tray, drizzle with oil and season, bake for 10-15 minutes.
Heat the oil in large frying pan over a medium heat, add the laksa paste and fry for 1-2 minutes before adding the coconut milk, stock and coriander stalks. Reduce the heat to a simmer and allow to cook for 15 minutes.
Add the remaining ingredients to the pan including the coriander leaves, cook for a few minutes to soften the noodles.
Transfer the roasted vegetables to the pan and stir before dividing the laksa between 4 bowls.
Garnish the bowls with coriander and chopped chilli before serving.