Pumpkin & Eggplant Laksa Recipe

By Callum Hann

Pumpkin & Eggplant Laksa Recipe

Pumpkin & Eggplant Laksa Recipe

Serves: 4

 

1 Tablespoon olive oil

1 Tablespoon brown sugar

½ Bunch coriander, stems thinly sliced and leaves picked

2 Tablespoons soy sauce

2 Teaspoons ground turmeric

1 Long red chilli, thinly sliced

1 Stick lemongrass, bruised

Thumb-sized piece ginger, grated or finely chopped

3 Spring onions, finely sliced

3 Garlic cloves, grated or finely chopped

1 Cup bean sprouts, to serve

100g Thick, flat rice noodles, cooked

400ml Tin reduced-fat coconut milk

400g Tin chickpeas, drained and rinsed

500mL Reduced-salt vegetable stock

¼ Butternut pumpkin, cut into 1cm dice

1 Eggplant, cut into 1cm dice

Lime wedges, to serve

 

Heat olive oil in the Philips Deluxe All-in-One Cooker over high heat on the SAUTE/SEAR function.

Add spring onions, ginger, garlic, coriander stems, chilli and lemongrass. Cook, stirring, for 1-2 minutes or until fragrant. Stir in the soy sauce, brown sugar and turmeric until dissolved.

Add pumpkin, eggplant, coconut milk and stock. Close lid, lock and set on PRESSURE COOKER function for 12 minutes.

Let the steam off, then carefully remove lid and add chickpeas.

Divide noodles between serving bowls. Top with vegetables and laksa broth.

Serve with bean sprouts, coriander leaves and lime wedges.

 

To find out more about the Philips Deluxe All-in-One Cooker, visit the Philips website at https://www.philips.com.au/c-m-ho/cooking/.

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