September 11, 2021

Serves: 4

This is laksa but not as you know it! Loaded with sticky kumara, crunchy chickpeas and dollaps of silky coconut yoghurt, it goes perfectly with Zeffer 0% Crisp Apple Cider.

We’ve made this medium in heat but feel free to adjust the curry paste to your liking. To make it strictly vegan/vegetarian simply replace fish sauce with extra salt to taste.

Roast Chickpeas & Kumara

1 can chickpeas, drained and rinsed

Good drizzle olive oil

1 tsp chilli powder

1 tsp garlic powder

2 medium kumara diced in 2cm pieces


Good drizzle olive oil

1 large red chilli, finely sliced (seeds and all)

3 cloves garlic

4 tbsp Thai red curry paste

700ml vegetable stock – reduced salt

1 400ml can full fat coconut milk

1 tbsp brown sugar

3 tsp fish sauce

200g rice noodles

Juice of 1 lime, plus extra wedges to serve

Small bunch each mint and coriander, roughly chopped


To serve (optional)

Coconut yoghurt

Chilli oil


  1. For the roast chickpeas and kumara, preheat oven to 200C fanbake. Pat dry chickpeas in a tea towel then spread onto a roasting tray tossing with olive oil to coat. Roast until just brown and crispy, tossing occasionally for about 30 minutes. Sprinkle with salt, chilli and garlic powder and roast 2-3 minutes more. 
  2. At the same time drizzle kumara generously with olive oil, salt and pepper and roast on a separate tray for 30-40 minutes turning half way through.
  3. For the laksa sauce, heat oil in a medium pan and add the chilli and garlic. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Add vegetable stock and coconut cream and bring to the boil.
  4. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softened. Squeeze in the lime juice, add the kumara cook through until warm, about 2-3 mins. 
  5. Stir through herbs, load with toppings and serve.

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