Page title and description
Vegetarian mains
Cauliflower and coconut laksa with kale and rice noodles
Cook's notes
Lemongrass rarely softens well if added to a dish. By giving the stalk a few firm smacks the bulb splits open to reveal its fibrous heart. You can then sit it in the curry like a teabag, removing it at the end after it has infused its unique flavour.Ingredients
- 25g ginger
- 2 garlic cloves
- 1 red chilli
- 30g fresh coriander
- 1 lime
- 1 tbsp sesame oil
- 1 vegetable stock cube
- 2 sticks rice noodles
- ½ small cauliflower
- 1 small head black kale
- 1 lemongrass stalk
- 400g tin coconut milk
- 1 tbsp soy sauce
Method
Prep time:
15 min
PT15M
Cooking time:
30 min
PT30M
-
Step 1
Peel the ginger and garlic. Deseed the red chilli. Divide the stalks and leaves from the coriander. Zest and squeeze the lime. Make the laksa paste: blend the ginger, garlic and red chilli in a food processor with the coriander stalks, lime juice and sesame oil. -
Step 2
If you don't have a processor then finely chop the ginger, garlic, chilli and coriander stalks before mixing in the lime juice and sesame oil. Boil a kettle and mix the stock cube with 300ml of boiling water. -
Step 3
Put the noodles into the heatproof bowl and tip over the rest of the hot water until the noodles are covered. Stir once and leave to sit for 4-5 minutes, until just cooked. -
Step 4
Drain the noodles and cool in cold water immediately. Leave in the cold water until ready to use. Put a saucepan of water on to boil. Trim away the green leaves and stalk from the cauliflower and break half of the head into small bite-sized florets. -
Step 5
Strip the kale leaves away from their stalks, discarding the stalks. Give the stick of lemongrass a few firm smacks to split the bulb end open. Blanch the kale leaves in the boiling water for 2 minutes until tender, drain and cool immediately in cold water. -
Step 6
When cool, squeeze out as much excess water as you can from the kale. Chop it into fine shreds. Give the saucepan a quick clean, pop it onto the heat and add the laksa paste. -
Step 7
Cook gently for 1 minute, until it starts to smell fragrant. Add the coconut milk, the 300ml of vegetable stock, soy sauce and lemongrass stalk. Simmer gently for 5 minutes. -
Step 8
Add the cauliflower florets to the pan. Simmer for a further 5-7 minutes, until very tender. Stir in the shredded kale at the end. Drain the noodles and divide them between 2 deep bowls. Ladle in the hot laksa and garnish with the coriander leaves and lime zest.