Calories 185 Fat 12g Saturates 0.4g Carbohydrates 14g Sugars 7.0g Protein 3.8g Salt 3.5g
To make the paste, gently toast the coriander and cumin seeds, along with the cashews, in a dry pan until fragrant.
Add these, along with all the rest of the paste ingredients, to a high speed blender and puree until smooth.
Scrape the paste into a non-stick pan and cook over a medium heat for 3-4 minutes or until fragrant. Remove from the heat and leave to cool.
To assemble the jar, place in your veggies, rice noodles, the creamed coconut, bouillon powder and lime wedges. Top with a tablespoon of the laksa paste and fresh herbs and seal until ready to eat.
To make up the jar, simply add boiling water to cover all the rest of the ingredients, replace the lid and leave the noodles to soften for a few minutes. Stir well a few times to mix everything together.
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