 2 tsp ground cumin 2 tsp ground coriander Thumb of fresh turmeric, or 1 tbsp ground turmeric Bunch of coriander, stalks chopped (reserve the leaves for serving) Bunch of mint, stalks chopped (reserve the leaves for serving) Noodles Left over chicken Diced aubergine, fried Chopped shitake, raw or fried with garlic red chilli, sliced Peanuts, crushed Spring onion, chopped Tofu, cubed Bean sprouts Mixed seeds Chilli oil Method Heat the oven to 180C. Peel ½ the pumpkin and take out the seeds then chop into chunks. Place on a tray and drizzle with oil, season with salt and pepper and place in the oven for 30 minutes, or until tender. Remove from the oven and set to one side){kind=link}
Now the clocks have gone back, the days are getting darker and the evenings are increasingly chillier.
So there’s nothing better than settling in with a nice warming dinner.
If you’re looking for new recipe inspiration that’s simple to make but will leave you feeling wholly satisfied, this pumpkin and coconut laksa recipe, from Wild by Tart, is just the ticket.
And the best part is it can be adapted depending on whatever ingredients you have at home. So for the curry paste, you can use jarred chilli, garlic or ginger – rather than the fresh variety.
Also, you can mix and match the suggested toppings – depending on how you’re feeling, to really make the recipe your own.