Roasting tin laksa £3.50 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Equipment needed:
One roasting tin or oven dish
1 Butternut squash
1 Onion
1 Tin coconut milk
1 Cup of vegetable stock
1 Lemongrass stalk
½ Bag of noodles
4 Handfuls of spinach
2 Tbsp of Thai red curry paste
1 Tsp of olive oil
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Directions: |
Directions:I got this from the Dirty Sanchez cookery book and it's lush.
1. Turn oven on to 200º or gas mark 6
2. Cut the onion into large chunks about 2cm x 2cm and cut the butternut squash the same.
3. Put the squash and onion in the roasting tin and sprinkle the oil over.
4. Roast for about 20 minutes
5. Remove from the oven and stir the curry paste, stock and coconut milk in.
6. Bash the end of the lemongrass to split it open and add whole to the tin. Pop the tin back in the oven.
7. Roast for another 10-15 minutes.
8. Remove from the oven. Pull out the lemongrass and throw in the bin. Stir in the spinach and let it wilt.
9. Add the noodles to your bowls and then pour the laksa over. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: The leftovers can go in the fridge and be eaten another day, there's no meat so will last a few days however if you want to freeze it it's probably best to freeze without the spinach and noodles.
Butternut squash-I imagine this will be the first time you've cooked with one of these. Best way to do it is to cut the top off and then cut it into about 1-2cm slices until you reach the inside pulp. Throw the pulp end away. Then peel round the edge of each slice and it's ready to dice and use.
Lemongrass-This is often sold in packs of 2 sticks in the veg aisle. You can use one and then freeze the other ready for next time you cook this. Or you can buy it mushed up in a jar (use about a teaspoon) and store in the fridge.
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