Swede laksa

Ingredients

6 garlic cloves, peeled and roughly chopped

3cm ginger, peeled and roughly chopped

4 tsp chilli powder

2½ tsp ground cumin

2 lemongrass stalks, bases only, roughly chopped

30g fresh coriander, leaves and stalks

6 banana shallots, peeled and halved (I used the equivalent in onions)

1 litre stock

Rapeseed oil

1 x 400ml tin coconut milk

1½ tsp salt

1½ tsp sugar

800g swede (ie, about ¾ of a large one), peeled

150g rice vermicelli noodles

2 limes, cut into 4 wedges each

Directions

I changed nothing from the original method, so head over to https://www.theguardian.com/lifeandstyle/2018/jan/27/meera-sodhas-vegan-swede-laksa-recipe for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)