Curry laksa noodles (onions and garlic free)

Pure vegan recipe | How to live a healthy and sustainable lifestyle? Pure diet is a important starting point
Pure diet | vegan recipe

Portion: 2

Total time: 50 minutes

* For the Chili paste

1.Blend together 1/2 lb (~225g) fresh deseeded red chili, 1 small knob turmeric (or turmeric powder), 1 small chunk galangal, handful curry leaves, oil (enough to keep blender going)⁣

2.In a heated pan with 2 tablespoon oil, pour in blended chili and cook until aromatic. Season with salt, sugar and tamarind paste (or juice) accordingly. Once cooled, refrigerate or freeze extra for longer shelf life. ⁣

*For the Toppings


1eggplant (cut into 2″ matchstick)

8 oz King Oyster mushrooms (tear into pieces)

100g Enoki mushroom

50g okra & green beans

100g tofu (pan fried, season with salt)

1.Heat a non-stick pan with a drizzle of oil and lightly pan-fry mushrooms until aromatic and season with a pinch of salt, then transfer to a bowl.

2.Fill a small tall pot with oil (about halfway) and turn on the heat. Once the oil is heated to about 300°F (150°C), fry eggplant for about a minute or so, remove and drain them on a paper towel to absorb excess oil.

3.Bring a pot of water to a rolling boil and quickly blanch okra and long beans, then transfer to a bowl.

*For the Curry


3 tablespoons chili paste

Handful of curry leaves,

2 teaspoons finely chopped ginger⁣

4-5 cups (250g/cup) of water

1/2 - 3/4 cup (230g/cup) coconut milk⁣

Salt to taste⁣

1.In a big tall pan with 1 teaspoon oil, saute ginger until fragrant. Add in chili paste and gradually add in the water.

2.Cover the pan with a lid and bring the mixture to a rolling boil. Add in the coconut milk, cooked tofu and curry leaves.

3.Cook the mixture for about 5 minutes and season to your preference. Then, add the eggplant and cooked mushrooms back into the curry and let it simmer for another 5 minutes.

*How to serve

1.Dried noodles of your choice (used udon) - cook based on package instructions⁣

2.Place cooked noodles in a bowl along with blanched vegetables. Ladle hot curry over.

3.Serve warm with a squeeze of lime juice.

Enjoy your meal !

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