Butternut laksa

Noodles with roasted butternut and a mildly spiced green curry sauce – yum!

Less than 1 hour

Serves 4


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  • 2 large butternuts, cut into wedges or rings
  • 2 Tbsp (30ml) olive oil


Curry paste:

  • 2 cloves garlic, chopped
  • 1 serrano chilli, chopped
  • 1 Tbsp (15ml) green curry paste
  • 5cm knob ginger, grated
  • Handful fresh coriander
  • 1 stalk lemongrass, chopped 
  • ½ Tbsp (8ml) turmeric
  • 2 Tbsp (30ml) peanut or olive oil 
  • 2 onions, finely chopped
  • ½ cup (125ml) vegetable stock 
  • 2 cans (400g each) coconut milk


For serving: 

  • Noodles
  • Chopped coriander
  • Grated coconut
  • Lime wedges



  1. Preheat oven to 200°C.
  2. Place butternut in a roasting pan and drizzle with olive oil.
  3. Bake at 200°C for 20-25 minutes to brown.
  4. Place curry paste ingredients  in a food processor and blitz until you have a paste.
  5. Heat 2 Tbsp (30ml) peanut or olive oil in a large pan and sauté onions.
  6. Add paste and fry for a minute or two.
  7. Add vegetable stock and coconut milk. 
  8. Simmer for about 15 minutes or until thickened.
  9. Add roasted butternut wedges and simmer for another 5-8 minutes to soak up the flavour.
  10. Serve with noodles, chopped coriander and grated coconut, with lime wedges on the side.


Browse more vegetarian recipes here


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