Vegetarian Laksa Curry Recipe
A vegetarian Asian recipe with button mushrooms - sliced, spring onion (bulb & greens) - green and bulbs chopped, green beans (french beans) - cut into and blanched. Ready in 1h 10m, serves 3.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Vegetarian Laksa Curry first, grind all the ingredients under ‘Laksa paste’ in a mixer grinder
- 2
Shallow fry or grill the tofu cubes on a grill pan, till well browned on both sides
tofu - cut into cubes(250 grams)sunflower oil - as required to shallow fry the tofu cubes - 3
Heat 2 tablespoon oil in a large wok
- 4
Add the Laksa paste and fry for 2 to 3 minutes, stirring continuously till the oil separates
dry red chillies - soaked in water for 30 minutes(2) - 5
After 3 minutes add the chopped onion bulbs and sauté for a minute
spring onion (bulb & greens) - green and bulbs chopped(4)dry red chillies - soaked in water for 30 minutes(2) - 6
Add the beans, carrots, babycorn and cook for 1-2 minutes
green beans (french beans) - cut into and blanched(8 pieces)carrots (gajjar) - peeled and julienne(2)baby corn - sliced lengthwise(6)bean sprouts(1/2 cup)dry red chillies - soaked in water for 30 minutes(2) - 7
Once the beans are half cooked add the mushrooms, coloured pepper and cook till the mushrooms just start sweating
button mushrooms - sliced(8)green beans (french beans) - cut into and blanched(8 pieces)red yellow or green bell pepper (capsicum) - sliced(1)bean sprouts(1/2 cup) - 8
Now add the vegetable stock and then the coconut milk
-/2 coconut milk(1 cup)vegetable stock - adjustable(3 cups) - 9
Add the tofu and mix well
tofu - cut into cubes(250 grams)sunflower oil - as required to shallow fry the tofu cubes - 10
Add the soy sauce and season with salt
soy sauce(1 tablespoon)salt - to taste - 11
Let the soup boil for a 2 to 3 minutes
dry red chillies - soaked in water for 30 minutes(2) - 12
Meanwhile cook the rice noodles as per packet instructions
rice noodles - thin(400 grams) - 13
To serve Vegetarian Laksa Curry place some noodles in a bowl
rice noodles - thin(400 grams)lemon wedges - to serve - 14
Ladle the curry soup over it
- 15
Top with the bean sprouts, onion greens, coriander and mint leaves
spring onion (bulb & greens) - green and bulbs chopped(4)green beans (french beans) - cut into and blanched(8 pieces)red yellow or green bell pepper (capsicum) - sliced(1)bean sprouts(1/2 cup)coriander (dhania) leaves - handfulmint leaves (pudina) - handfulcoriander powder (dhania)(2 teaspoon) - 16
Serve immediately with lime wedges
lemon wedges - to serve - 17
Serve Vegetarian Laksa Curry on its own or with Mushroom and Bok Choy Stir Fry for a delightful meal
lemon wedges - to serve
Nutrition Facts
Per serving
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Vegetarian Laksa Curry Recipe
A vegetarian Asian recipe with button mushrooms - sliced, spring onion (bulb & greens) - green and bulbs chopped, green beans (french beans) - cut into and blanched. Ready in 1h 10m, serves 3.
Curated byKavya Sharma🇮🇳
Directions
17 steps- 1
To begin making the Vegetarian Laksa Curry first, grind all the ingredients under ‘Laksa paste’ in a mixer grinder
- 2
Shallow fry or grill the tofu cubes on a grill pan, till well browned on both sides
tofu - cut into cubes(250 grams)sunflower oil - as required to shallow fry the tofu cubes - 3
Heat 2 tablespoon oil in a large wok
- 4
Add the Laksa paste and fry for 2 to 3 minutes, stirring continuously till the oil separates
dry red chillies - soaked in water for 30 minutes(2) - 5
After 3 minutes add the chopped onion bulbs and sauté for a minute
spring onion (bulb & greens) - green and bulbs chopped(4)dry red chillies - soaked in water for 30 minutes(2) - 6
Add the beans, carrots, babycorn and cook for 1-2 minutes
green beans (french beans) - cut into and blanched(8 pieces)carrots (gajjar) - peeled and julienne(2)baby corn - sliced lengthwise(6)bean sprouts(1/2 cup)dry red chillies - soaked in water for 30 minutes(2) - 7
Once the beans are half cooked add the mushrooms, coloured pepper and cook till the mushrooms just start sweating
button mushrooms - sliced(8)green beans (french beans) - cut into and blanched(8 pieces)red yellow or green bell pepper (capsicum) - sliced(1)bean sprouts(1/2 cup) - 8
Now add the vegetable stock and then the coconut milk
-/2 coconut milk(1 cup)vegetable stock - adjustable(3 cups) - 9
Add the tofu and mix well
tofu - cut into cubes(250 grams)sunflower oil - as required to shallow fry the tofu cubes - 10
Add the soy sauce and season with salt
soy sauce(1 tablespoon)salt - to taste - 11
Let the soup boil for a 2 to 3 minutes
dry red chillies - soaked in water for 30 minutes(2) - 12
Meanwhile cook the rice noodles as per packet instructions
rice noodles - thin(400 grams) - 13
To serve Vegetarian Laksa Curry place some noodles in a bowl
rice noodles - thin(400 grams)lemon wedges - to serve - 14
Ladle the curry soup over it
- 15
Top with the bean sprouts, onion greens, coriander and mint leaves
spring onion (bulb & greens) - green and bulbs chopped(4)green beans (french beans) - cut into and blanched(8 pieces)red yellow or green bell pepper (capsicum) - sliced(1)bean sprouts(1/2 cup)coriander (dhania) leaves - handfulmint leaves (pudina) - handfulcoriander powder (dhania)(2 teaspoon) - 16
Serve immediately with lime wedges
lemon wedges - to serve - 17
Serve Vegetarian Laksa Curry on its own or with Mushroom and Bok Choy Stir Fry for a delightful meal
lemon wedges - to serve
About this recipe
A vegetarian Asian recipe with button mushrooms - sliced, spring onion (bulb & greens) - green and bulbs chopped, green beans (french beans) - cut into and blanched. Ready in 1h 10m, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
