Carrot And Courgette Laksa

    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).