Courgette laksa

Curries are great for packing in nutrient-rich vegetables. Carrots are a rich and widely available source of beta-carotene, but you could easily use grated sweet potato or butternut squash for similar nutrient and health properties. 

Serves: 4 (with leftovers)

Prep time: 10 minutes

Cook time: 10 minutes


  • 600ml water
  • 1 vegetable stock cube
  • 1 tbsp shop-bought Malaysian Laksa Paste (or any other south-east Asian paste that you fancy)
  • 400ml tin coconut milk
  • 200g brown rice noodles
  • 200g carrots, grated
  • 300g courgettes, grated
  • 200g green beans, roughly chopped
  • ½ red chilli, finely chopped
  • A little chopped fresh coriander, to serve
  • ½ red apple
  • 1 lime, halved


  1. Bring the water to the boil in a large saucepan and dissolve the stock cube in the water. Add the laksa paste and coconut milk and bring to a simmer.
  2. Add the noodles and stir for 2–3 minutes then add all the vegetables. Bring to a simmer and allow the flavours to marry for a few minutes before dividing among large bowls.
  3. Scatter the chilli over each serving along with a little chopped coriander. Grate some apple over each serving and finish with a squeeze of fresh lime juice.

Mix it up:

+ Swap the brown rice noodles for white rice noodles or other noodles you have on hand (bearing in mind that they might take less or more time to cook).

+ Try grating other vegetables like celeriac, parsnip or even beetroot for a delicious earthy twist.

Recipe extract from Dr Rupy Aujla’s new book, Eat to Beat Illness (Thorsons, £16.99).

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