Comforting and Creamy Pumpkin Laksa
- Prep Time: 25 min.
- Cook Time: 15 min.
- Total Time: 40
- Yield: 2-3 portions (without noodles), 4 portions with noodles or rice 1x
- 400 g butternut squash (about 1/2 medium sized squash)
- 1 onion
- 2 tbsp of olive oil
- 3–4 dl vegetable stock
- 3 dl coconut milk
- 1 lime
- about 40 g of fresh (or frozen) spinach
- 0.5 tbsp palm sugar (or other brown sugar)
- 2 tbsp fish sauce
- 3 garlic cloves
- 4 cm piece of ginger peeled and grated
- 4 kaffir lime leaves
- 4 tsp of red curry paste
- 2 tsp peanut butter
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- a bunch of coriander: just the stalks (reserve the leaves for garnishing)
- salted peanuts
- (coconut milk)
- rice noodles or rice
- Peel the butternut squash and remove the seeds. Cut into small cubes (about 1 x 1cm). Peel and cube the onion. Add the vegetables into a big sauce pan with the oil and fry until the pumpkin has browned a little.
- While the pumpkin and onion are cooking, mix all the curry paste ingredients in a blender. Blitz to a paste.
- Add the curry paste to the sauce pan. Add also the vegetable stock. Let it boil in medium heat until the pumpkin is cooked through.
- Blend about 2/3 of the laksa with a hand blender. (You can blend it all, but I like to have some pumpkin pieces to bring some texture!)
- Finally, add the coconut milk, juice of the lime, fresh spinach, palm sugar and fish sauce and let it simmer on low heat for 2-3 minutes.
- Finish each plate with salted peanuts and fresh coriander leaves. (If you want to make the bowl look pretty, spoon 1 tbsp of coconut milk on top!)
I made this laksa without noodles, but if you want, you can add them after blending and cook them through in the laksa broth.