Serves 4
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To serve:

  1. Preheat the oven to 200°C/180˚C fan/gas mark 6. Place the squash pieces on a baking tray. Drizzle with olive oil, season with salt and black pepper and roast for 30 minutes.
  2. Meanwhile, heat a wok or large pan over a medium-high heat and add the coconut oil. Add the curry paste and stir for one minute, then add the coconut milk and stock.
  3. Turn the heat down and simmer for 15 minutes. Add lime juice and/or a pinch of brown sugar to taste.
  4. Add the rice noodles and simmer for 3-4 minutes until softened.
  5. To serve, divide the roasted squash amongst four bowls. Pour over the laksa and top with fresh coriander and sliced chillies, if desired. Serve with extra lime wedges, for squeezing.

Nutrition Facts

Per serving: 559kcals, 47.5g fat (40.4g saturated), 29.1g carbs (4.6g sugars), 5.4g protein, 1.6g fibre, 0.669g sodium.

Dairy-freeDinnerVeganThaiLow sugarDiabetic-friendlyCurryMeat-free30-minute mealsSpecial OccasionsCuisinesQuick and easyDinner partyBudget mealsComfort foodMake it HealthyVegetarian

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