Recipe of the Month

Vegan Laksa


1 Cup of Chopped Pumpkin
1 1/2 Cup of Red Bell Pepper
1 1/2 Cup of Vegetable Stock
2 tsp of Olive Oil
1/2 tsp of Yellow Chili Paste (Optional)
2 tsp of Indian Curry Powder
1 tsp of Sugar
1 Cup of Coconut Milk
2 Shallot
1  Block of Tofu
2 Cup or 2 handful of Glass Noodle
2 Handful of Bean Sprout


Using a heavy bottomed pot, add 2 tsp of olive oil and add in the paste,  slow and low frying for at least 10 minutes, stirring the whole time.

Add in the dry spices and shallots, continuing to stir constantly

Fry off the vegetables and tofu and add into your spice mix.

Next, add in your stock and coconut milk, letting it simmer for up to 30 minutes.

Add in the noodles and season to taste

Garnish with bean sprouts and fresh coriander.