Slow cooker curried vegetable laksa
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 4
This creamy, curried laksa is packed with soft noodles and vegetables, and you can have it on the table in less than 4 hours with only 15 minutes of hands-on time.
This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £4.32 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard.
By Sarah Cook
Ingredients
- spring onions: 1 bunch spring onions, white parts finely chopped and green parts finely sliced
- curry powder: 1½ tbsp curry powder
- vegetable stock: 1 vegetable stock cube, crumbled
- coconut milk: 400g tin coconut milk (light or full-fat)
- butternut squash: 1 butternut squash ‘bulb’ (just the rounded end), peeled, seeds removed and cut into chunky crescent wedges
- mangetout: 150²µ/5½´Ç³ú mangetout
- peas: 225g/8oz frozen peas
- noodlesnoodles: 300g/10½oz fresh egg noodles or medium straight-to-wok noodles
- black pepper: salt and freshly ground black pepper
Method
Place the white parts of the spring onions, curry powder, stock cube and coconut milk in the slow cooker pot. Fill the coconut milk tin to the top with water and pour this in too. Add the squash wedges to the coconut broth. Cover with the lid and cook on low for 2½ hours.
Stir in the mangetout and peas. Drop the noodles on top, cover with the lid again and cook for 30–45 minutes until everything is piping hot. The mangetout should still be crunchy.
Stir in most of the green parts of the spring onions and season with salt and pepper. Divide the laksa between four bowls using tongs and a ladle and scatter any remaining spring onion greens over the top.
Recipe tips
Why not top each bowl with a soft-boiled egg for a protein boost? Six medium free-range eggs cost about £1.50.
Any leftovers can be frozen for up to 3 months.
