A nice vegetarian option for a delicious laksa.
What you need:
50ml Bluey Zarzov’s Shartenfreude
1 Packet of noodles
250g Butternut pumpkin
1 400ml can of chickpeas
1 400ml can of coconut cream
1 Red onion
Bean sprouts
Coriander, fresh chilli and fried shallots for garnish
Step 1
Preheat the oven to 200C. Cut the pumpkin into 1cm cubes and place on baking paper in a roasting pan and put it into the oven. Bake till the pumpkin is just turning soft.
Step 2
Place 50ml Bluey Zarzov’s Shartenfreude and 400ml coconut cream in a saucepan on medium heat and add the chickpeas.
Step 3
Add in the pumkin and noodles and cook till the noodles are soft.
Step 4
Garnish with sliced onion, bean sprouts, corriander, fried shallts and small slices of fresh chilli.
