Low-FODMAP | Pesco-vegan | Gluten-free
Ingredients
- 1/2 Japanese pumpkin (green skin, orange centre)
- 1 dried red chilli
- Sea salt
- Freshly-ground black pepper
- Olive oil
- 2-3 fresh red chillies, deseeded
- 3 Tbsp garlic-infused olive oil
- 1 small piece fresh ginger, peeled
- 1 large bunch of fresh coriander, leaves picked, stalks set aside
- 1 Tbsp sesame oil
- 2 limes, zested, halved
- 2 Tbsp fish sauce
- 800 ml coconut milk (canned only for low-FODMAP)
- 300 ml low-FODMAP vegetable or vegan chicken stock (Massel now does low-FODMAP vegan chicken and beef stock)
- 200 g rice noodles
- 1 red chilli , deseeded and sliced (optional, for serving)
- cress, leaves (optional, for serving)
Feel free to use your own curry laksa paste instead of the one suggested here.
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Deseed the pumpkin, then cut into 8 slices or chunks, with the skin on. Add to a roasting tray.
- Crush the dry chilli and a pinch of sea salt using a mortar and pestle. Sprinkle over the pumpkin, drizzle over some olive oil.
- Bake for 40 minutes.
- Meanwhile, finely chop or food process the fresh red chillies, garlic oil, ginger, and coriander stalks. Add sesame oil, lime juice, lime zest, and fish sauce, and mix/whiz to a thin paste. This is your laksa paste.
- Heat a large frying pan or wok, and add two tablespoons of olive oil, then quickly stir in the paste, cooking for about a minute.
- Add the coconut milk and stock.
- Reduce heat and simmer for 15 minutes.
- Now it’s time to taste test for the four corners – sweet (coconut), sour (lime), salty (fish sauce), spicy (chilli), and add as necessary. Add salt and pepper as desired.
- Add the rice noodles to the mixture and simmer for two minutes or so, then split the pan’s contents between four bowls to serve, and add two pieces of pumpkin to the top.
- To serve, top with sliced chilli and watercress.