Roast Kumara, Coconut & Lime Laksa with Crispy Chilli Chickpeas

This is laksa but not as you know it! This recipe was created by our good friend Gretchen Lowe from My Weekend Table (@gretchenlowe_myweekendtable on Instagram!). Loaded with sticky kumara, crunchy chickpeas and dollops of silky coconut yoghurt, it goes perfectly with our Zeffer 0% Crisp Apple Cider.

We’ve made this medium in heat but feel free to adjust the curry paste to your liking. To make it strictly vegan/vegetarian simply replace fish sauce with extra salt to taste.

Prep time: 10-15min | Cook time: Approx. 40min | Serves: 4

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Ingredients

Roast Chickpeas & Kumara

  • 1 can chickpeas, drained and rinsed
  • Good drizzle olive oil
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 2 medium kumara diced in 2cm pieces

Laksa

  • Good drizzle olive oil
  • 1 large red chilli, finely sliced (seeds and all)
  • 3 cloves garlic
  • 4 tbsp Thai red curry paste
  • 700ml vegetable stock - reduced salt
  • 1 400ml can full fat coconut milk
  • 1 tbsp brown sugar
  • 3 tsp fish sauce
  • 200g rice noodles
  • Juice of 1 lime, plus extra wedges to serve
  • Small bunch each mint and coriander, roughly chopped

To serve (optional)

  • Coconut yoghurt
  • Chilli oil

Method

Method:

For the roast chickpeas and kumara, preheat oven to 200C fanbake. Pat dry chickpeas in a tea towel then spread onto a roasting tray tossing with olive oil to coat. Roast until just brown and crispy, tossing occasionally for about 30 minutes. Sprinkle with salt, chilli and garlic powder and roast 2-3 minutes more.

At the same time drizzle kumara generously with olive oil, salt and pepper and roast on a separate tray for 30-40 minutes turning half way through.

For the laksa sauce, heat oil in a medium pan and add the chilli and garlic. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Add vegetable stock and coconut cream and bring to the boil.

Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softened. Squeeze in the lime juice, add the kumara cook through until warm, about 2-3 mins.

Stir through herbs, load with toppings and serve.