Anna Pulls Herself Out of Anxiety and Depression Plant Based Curry Laksa (Oil-Free)

subheading: Laksa Paste:

2 to 3 dried red chilis, soaked (directions below) (Use 2 for mild to medium heat and 3 for medium to hot heat / you can substitute ½ teaspoon of dried red chili flakes if needed)

1 tablespoon whole raw cashews, soaked (directions below) (5 g)

½ tablespoon coriander powder

1¼ teaspoon sweet paprika powder

¾ teaspoon cumin powder

¾ teaspoon curry powder

¼ teaspoon turmeric powder

⅓ cup shallots, roughly chopped (55 g)

5 garlic cloves, peeled and then smashed with the flat of your knife

2 tablespoons ginger, peeled and roughly chopped

2 tablespoons water

2 teaspoons lime juice

½ tablespoon coconut sugar

1 teaspoon lemon zest

1 teaspoon white or yellow miso

1 teaspoon coconut aminos

1 teaspoon low-sodium soy sauce

½ teaspoon dulse flakes

⅛ teaspoon cayenne powder

⅛ teaspoon black pepper (about 5 turns)

subheading: Curry:

2¾ cups canned full-fat coconut milk (see directions below) (650 ml) (you can substitute light coconut milk if needed)

1¾ cups fresh shiitake mushrooms, sliced (115 g)

2 cups zucchini, unpeeled and chopped (220 g)

¼ cup green onions, thinly sliced, root ends discarded (25 g)

1 cup kale, finely chopped (30 g)

3 cups low-sodium vegetable broth (705 ml)

½ teaspoon salt

⅛ teaspoon cayenne powder (omit for a less spicy curry)

subheading: Everything Else:

1 8 oz package udon noodles (227 g)

mint leaves, chopped, for garnish

sesame seeds, for garnish (you can toast these for an extra flavor punch if you want)

crushed red chili flakes, for garnish

lime wedges, for garnish

Directions at cleanfooddirtygirl.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer