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    Vegetable Laksa

    Courtesy of Detox Kitchen

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    SERVES 2

    • 200g chestnut mushrooms, sliced
    • 1 small leek, roughly chopped
    • Thumb sized piece of ginger, peeled and grated
    • 2 cloves garlic, peeled and finely chopped
    • 2 tbsp tamari
    • 100g dried shiitake
    • 600ml vegetable stock
    • 100ml coconut milk
    • Pinch chili flakes

    For the chili jam:

    • 1 tsp rapeseed
    • 1 red onion, finely diced
    • 1 small piece ginger, grated
    • 2 cloves garlic, finely diced
    • 4 red chillies, finely diced
    • 1/2 tsp dried chili flakes
    • 2 tbsp maple syrup
    • 1 tbsp tomato purée
    • 1 tbsp tamari
    • 50ml water

    In a large saucepan, sauté the chestnut mushrooms and leeks in a little oil until golden. 


    Add in the ginger, garlic, tamari, shiitake and 500ml vegetable stock and simmer for 30 minutes. 


    Add the coconut milk and chili flakes and bring to a simmer then turn off the heat and blitz with a stick blender or transfer to a blender a whizz up until smooth.


    For the chili jam, heat a little oil in a sauce pan and sweat down the onions until they’re translucent. 


    Add in the garlic and ginger and cook for a few minutes until softened. 


    Add the rest of the ingredients and a splash of water and cook on a low heat until the water has evaporated and everything is soft and combined. 


    Turn the heat off and place in a sterilised jar, it will keep for at least 2 weeks in the fridge.



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