• thumb piece ginger, finely chopped
• ½  tbsp turmeric powder
• 2 red chilli and 1 green chilli, finely chopped
• juice of 1 lime
• ½  tbsp coriander seeds
• ½  tbsp cumin seeds
• 100g Coconut Cream with 400 ml boiling water
• 1 stock cube
• ½ tsp ground pepper
• 1 tbsp vinegar
• 1 ½ tsp sugar
• 2 nests brown rice noodles
• 100g green lentils
• 1 medium onion, sliced finely
• 3 cloves garlic, finely chopped
• 1 Carrot, diced
• 1 Courgette, diced
• 150g Chestnut mushrooms, chopped into chunks
• 30g toasted cashew nuts

Method

• Add some oil to a large pan/wok and heat.  Once hot, add onion and cook for 2-3 minutes.
• Add garlic, chilli, ginger, cumin seeds, coriander seeds, pepper, vinegar, sugar and turmeric and cook for a further 3-4 minutes.
• Boil the kettle and make up the coconut cream mixture and crumble the stock cube into it.
• Add the lentils along with the Coconut Cream mixture and bring up to a boil.
• Lower the heat and simmer for 12 minutes, stirring occasionally
• After 12 minutes add all the vegetables and simmer for a further 8-10 minutes until everything is cooked.
• Meanwhile, add hot water to your noodles to let them cook based on the packet instructions- ours are 3-4 minutes
• Drain the noodles and add to the laksa, mixing well to ensure the noodles are fully covered and soak up some of the flavours.
• Just before serving mix in the toasted cashew nuts