Eggplant Vegetable and Lime Laksa

Veggie Eggplant Laksa

Eggplant Vegetable and Lime Laksa 

As we move into colder evenings in England and start craving warmer foods, there is nothing nicer than to come home to a big steaming bowl of this delicious Laksa. It’s easy to make and can be thrown together in around 40 minutes. The variety of ingredients mean it’s packed full of nutrients and the garlic, ginger and chilli will boost the immune system for those winter months ahead.

Vegetarian Eggplant Laksa

Ingredients (serves 4)


  • 400g Organic buckwheat noodles
  • 1 tablespoon of coconut oil
  • 1 large Eggplant, cut into 3cm cubes
  • 2 tablespoons of red curry paste (check packet for additives & preservatives)
  • 4 cloves of garlic, peeled and sliced thinly
  • 1 inch chunk of ginger, peeled and sliced thinly
  • 270ml can of coconut milk
  • 4 cups of organic vegetable stock
  • 2 large zucchini, sliced
  • 2 large carrots, sliced
  • Zest of 1/2 lime
  • Juice of one lime
  • 1 cup of coriander leaves

To serve 

  • 1 red chilli, sliced
  • 1 cup of coriander leaves
  • 1/2 cup of mint leaves
  • 1 cup bean sprouts
  • 1 lime, cut into wedges
  • 1/2 cup salted cashew nuts



  1. Heat the coconut oil in a large pan and cook the eggplant cubes for a few minutes until they are cooked consistently to a slightly golden colour, then remove from the heat, transfer to a plate and set aside,
  2. Add the red curry paste to the pan and cook on a medium heat for no more than two minutes or until the fragrance starts to emerge. Add the garlic and ginger and cook for a further 2 minutes, stirring to ensure they don’t burn (lower heat if necessary),
  3. Add the vegetable stock and coconut milk and allow the mixture to simmer before adding the eggplant. Allow the eggplant to simmer for five minutes.
  4. Add the lime zest, lime juice, carrot and zucchini and simmer for a further five minutes.  Stir in the coriander and cook for another minute. At the same time cook the noodles in a pan of boiling water for around 5 minutes or until tender.
  5. When the noodles are cooked, drain the water and divide them between four large bowls and then ladle the Laksa on top of the noodles,
  6. To serve, add the chopped chilli, fresh coriander, mint and cashews to the top of the Laksa (or allow your guests to complete this step themselves). Serve with the lime wedges.
  7. Enjoy!

Eggplant & Veggie Laksa

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