Singapore Curry Laksa with Tofu Puffs & Roast Pumpkin

Destination: Singapore. A fragrant coconut curry laksa made with our ATLAS laksa paste, with roast pumpkin, tofu puffs, bok choy and noodles.

Serves 2 · 20 mins + prep

In your box

• 1 tofu puff pack
• 1 ATLAS laksa paste tub
• 1 coconut milk pack
• 1 pad thai noodle pack
• 1 pumpkin piece
• 1 bok choy bunch
• 1 coriander bunch*

*Coriander may be split across other dishes - please read each recipe carefully.

We've given you more noodles than you need for this dish - use the packet instructions as a guide for how much to cook.

From your pantry

Cooking oil, salt / fish sauce

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 180°C. Bring a saucepan of water to the boil for the noodles. Wash the vegetables. Cut the bok choy in half and the pumpkin into 1cm thick slices. Roughly chop 1 teaspoon of coriander* leaves and stems per person.

2. Cook the pumpkin. Spread the pumpkin out on a lined baking tray, lightly drizzle with oil and roast for 15 minutes or until golden brown and softened.

3. Make the laksa curry sauce. Meanwhile, heat a splash of oil in another saucepan over medium heat. Add the laksa paste and cook for 1-2 minutes or until aromatic. Add the coconut milk and ¾-1 cup of water per person. Bring to the boil, then reduce the heat and simmer for 3 minutes. Season to taste with a pinch of salt or a splash of fish sauce and keep warm over low heat.

4. Cook the tofu. Once the pumpkin has been roasting for about 10 minutes, add the tofu puffs to the tray with a tiny splash of oil and return to the oven for 5 minutes to warm through.

5. Cook the noodles. Once the water is boiling, add the noodles and cook for 4 minutes or until just cooked through. Drain immediately and rinse with cold water to stop the cooking.

6. Finish the laksa. Add the bok choy to the laksa broth and cook for 2 minutes or until tender. Add the cooked noodles and chopped coriander and stir to combine.

To serve

Divide the curry laksa between serving bowls. Top with the pumpkin and tofu puffs and enjoy!

Chef's tips

• Wanna wing it? Top with a soft boiled egg or grilled prawns, or add baby corn or sugar snap peas.
• You'll want a lined baking tray, two saucepans and a sieve for this one.

Allergens: garlic, onion, soy.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This recipe card comes from our Singapore Cuisine Box. Every week’s box brings a new destination with recipe cards like this one.