Butternut squash and cauliflower laksa with rice noodles
- April 2018
- Serves 4
- Hands-on time 20 min, simmering time 15-20 min
The great thing about this vegetarian laksa is that you can easily swap the vegetables for anything easy you have to hand. Get inventive and give it a go.
- Dairy-free recipes
- Vegan recipes
- Vegetarian recipes
- 15.8g (10g saturated)
- 63.1g (10.4g sugars)
Keep any leftover laksa, covered, in the fridge for up to 3 days. If you’re not vegetarian, try adding a little fish sauce to the broth in step 2.
Next time, vary the vegetables to suit what you have. Frozen stir-fry mixes are worth stocking up on (choose one with sliced mushrooms and peppers).
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