Pumpkin & Eggplant Laksa Recipe
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.