Name: Vegetarian Laska
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 2

75g chopped mushrooms
50g chopped carrots
1/2 large pepper chopped
60g brocolli
900ml mix of veg stock (used 1 oxo cube) and coconut milk (I used 1/5 pack of dried coconut milk)
6 pieces of frozen spinach
a splattering of frozen peas
mint sauce to garnish (optional)

75g chopped mushrooms
50g chopped carrots
1/2 large pepper chopped
60g brocolli
900ml mix of veg stock (used 1 oxo cube) and coconut milk (I used 1/5 pack of dried coconut milk)
6 pieces of frozen spinach
a splattering of frozen peas
mint sauce to garnish (optional)
3 tsp cumin seeds
2 tsp tumeric
thumb sized piece ginger finely chopped
4 tsp lemon juice
4 tsp lime juice
1 chile finely chopped
1 tsp paprika
2 cloves garlic finely chopped
1 tbsp cashew nuts soaked for 15 mins in water and then roughly chopped
a good shake of dried oregano

Method

step 1
Fry the cumin seeds until fragrant. Add the Laska paste with 1 tsp of olive oil and 1 tbsp water.
step 2
Add the mushroom and cook for 2 min. Add the rest of the veg and veg stock/coconut mix. Simmer for 5 min.
step 3
Add 2 portions of dried noodles, spinach and peas. Cook for another 7 min/ until noodles are done.
step 4
Add a dab of mint sauce.

Vegetarian Laska