Roast Kumara, Coconut & Lime Laksa with Crispy Chilli Chickpeas

Serves 4

This is laksa but not as you know it! Loaded with sticky kumara, crunchy chickpeas and dollops of silky coconut yoghurt. I've made this medium in heat but feel free to adjust the curry paste to your liking. To make it strictly vegan/vegetarian simply replace fish sauce with extra salt to taste.

Roast Kumara, Coconut & Lime Laksa with Crispy Chilli Chickpeas Photo: Gretchen Lowe

Ingredients

Roast Chickpeas & Kumara

• 1 can chickpeas, drained and rinsed
• A good drizzle olive oil
• 1 tsp chilli powder
• 1 tsp garlic powder
• 2 medium kumara diced in 2cm pieces

Laksa

• a good drizzle olive oil
• 1 large red chilli, finely sliced (seeds and all)
• 3 cloves garlic
• 4 tbsp Thai red curry paste
• 700ml vegetable stock - reduced salt
• 1 400ml can full-fat coconut milk
• 1 tbsp brown sugar
• 3 tsp fish sauce
• 200g rice noodles
• Juice of 1 lime, plus extra wedges to serve
• Small bunch each mint and coriander, roughly chopped
• To serve (optional)
• Coconut yoghurt
• Chilli oil

Method

1. For the roast chickpeas and kumara, preheat oven to 200C fan bake. Pat dry chickpeas in a tea towel then spread onto a roasting tray tossing with olive oil to coat. Roast until
just brown and crispy, tossing occasionally for about 30 minutes. Sprinkle with salt, chilli and garlic powder and roast 2-3 minutes more.

2. At the same time drizzle kumara generously with olive oil, salt and pepper and roast on a separate tray for 30-40 minutes turning halfway through.

3. For the laksa sauce, heat the oil in a medium pan and add the chilli and garlic. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Add vegetable stock and coconut cream and bring to the boil.

4. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softened. Squeeze in the lime juice, add the kumara cook through until warm,
about 2-3 mins.

5. Stir through herbs, load with toppings and serve.