Root Veg Laska
Inspired by Jamie Oliver’s Pumpkin Rice Laksa Soup
As the temperature has dropped quite sharply recently, we have been looking for comforting soups or stews to cook and with some surplus veg and coconut milk left over from a Thai curry, this seemed the perfect choice. We’ve bulked it up slightly with the addition of rice but if you want to serve as a main, simply increase veg and rice proportions.
1. First mix together the chilli, garlic, ginger, galangal, lemongrass, five spice and cumin in a pestle & mortar to make the base paste and then heat along with the oil and onion in a pan for around 10 minutes.
2. Add in the stock, stir thoroughly to get all the aromatic paste off the bottom of the pan then add the rice aswell. Take it to boiling point before turning down to a simmer and leaving for 15 minutes until the rice is al dente.
200g Mixed Root Veg (sweet potato, parsnip, carrot, potato etc), roasted
75g Arborio Rice (although any rice can be used)
1 Red Onion, sliced
2 tsp Chilli Flakes, dried
1 Garlic Clove, crushed
1 tbsp Fresh Ginger, sliced
1 tsp Galangal paste
1 Tablespoon of Olive Oil
2 Sticks Lemongrass, crushed
1 tsp Chinese Five Spice
1 tsp Ground Cumin
½ Pint Vegetable Stock
200ml Coconut Milk
Juice of 1 Lemon
3. The coconut milk can now be mixed in. Give it a taste and squeeze in the lemon juice so the flavours are nicely balanced.
4. Turn the heat up high to get a good boil going which will help the liquid reduce and thicken and then turn off once you have achieved your required thickness.
4 tbsp extra virgin olive oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 large carrots, peeled and chopped
1 large sweet potato, peeled and cubed
Salt & Pepper
1 tbsp Harissa spice blend
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 can chopped tomatoes
10 dried apricots, chopped
500ml vegetable broth or stock
1 can cooked chickpeas
Juice of 1 Lemon
1. In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
2. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
3. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
4. Add tomatoes, apricot and broth. Season again with just a small dash of salt.
5. . Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
6. Stir in chickpeas and cook for five minutes
7. Cook the couscous according to packet instructions and then pile the tagine on top and tuck in.