Sweet Potato Laksa

Laksa is a delicious, fragrant Asian soup that we eat on a regular basis. The sauce takes minutes to prepare in a blender with no need to pre-cook the sweet potato and the result is a wonderfully vibrant dish packed with super healthy sweet potato, broccoli and spinach so the whole family will be full of energy!

Serves 2 adults and 1-2 small children 

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2 tsp mild curry powder

300g sweet potato (prepped weight), cut into 1-cm dice

2-3 garlic cloves, peeled

10g fresh ginger (prepped weight) roughly chopped

2 tsp fresh coriander stalks, roughly chopped

2 spring onions, roughly chopped

400ml coconut milk

200ml vegetable stock or water

1-2 tbsp reduced salt soy sauce

2 tsp peanut butter

juice of 1/2 lime

1 tbsp sunflower oil

100g broccoli, cut into small florets

25g spinach

100g diced cooked sweet potato, optional

100g egg noodles

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Place the first 11 ingredients in a blender and blitz down until you have a thick sauce. Remove and store in the refrigerator until you are ready to cook the curry. When ready to eat place the noodles in a heat proof bowl and cover in boiling water for 5 minutes before draining and setting aside. Meanwhile, heat the oil in a wok or large frying pan and add the broccoli. Stir fry for 2-3 minutes before adding the spinach and cooked sweet potato cubes (if using) and cook for a further 2-3 minutes. Add the drained noodles and the sauce. Bring everything to the boil and then reduce to a simmer for 5 minutes. Serve immediately.

early weaning puree: once everything is cooked remove 120g and blitz down. Freeze half and serve the rest to your little one.

for adults or older children: serve scattered with fresh coriander, spring onions and freshly chopped red chillies