Chickpea & Sweet Potato Laksa

Serves 3

Ingredients

2 cups of coconut milk

1 x 400g can of chickpeas, drained

1 ½ cups cubed sweet potato

2 cups of button mushrooms, quartered

3 ½ cups water

2 stock cubes

½ cup fresh coriander, roughly chopped (finely dice the stems and chuck them in too)

1 Tbsp fresh ginger, finely grated

Juice of 2 lemons

1 Tbsp finely diced lemongrass

1/4 tsp sweet paprika

1/4 tsp ground cumin

1/4 tsp turmeric

2 Kaffir lime leaves, finely sliced

1 lime, chopped into quarters

50g rice noodles (I used vermicelli noodles, but use any thickness you prefer)

Fresh red chilli, finely diced (optional)

 Method

So, this is pretty much the laziest easiest curry every. Good for a weary Wednesday evening.

Chuck EVERYTHING except the lime and the rice noodles into a saucepan (keep a little of the coriander aside to use as a garnish when serving).

Cook on moderate heat until the sweet potato is softened (don’t overcook or the sweet potato will break up – the dish is basically ready as soon as the sweet potato is cooked).

Add the rice noodles and cook for another 2-3 minutes, or until the noodles are cooked all the way through. Dish into three big bowls, top with some fresh coriander, a quarter of the lime, and some chilli if desired.

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