Roast squash laksa

ingredients

serves 4

• 350g squash or pumpkin, peeled (or unpeeled if thin-skinned), deseeded, cut into 2cm cubes

• 3 tbsp rapeseed oil

• 1 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp salt

• 100g kale, stem removed

  For the laksa base

• 1 onion

• 3 garlic cloves

• A thumb of ginger, peeled

• 1 small red chilli

• 1 tbsp ground coriander

• 1 tsp ground cumin

• 1 tsp ground turmeric

• 2 tsp caster sugar

• 2 lemongrass stems, outer layer removed

• ½ bunch coriander, leaves and stalks separated

• 3 tbsp fish sauce (optional)

• 2 tbsp rapeseed oil

• 1 x 400g coconut milk

• Juice of ½-1 lime

• 400ml water

  To serve

• 200g rice vermicelli noodles

• 1 red chilli, finely sliced

• 1 lime, quartered, to serve

instructions

Preheat the oven to 220C/200C fan/gas 7. Line a baking tray with parchment. Toss the squash in 2 tbsp oil, ground spices and salt and spread out on baking tray. Scrunch the kale with the remaining tablespoon of oil and lay out on another baking tray. Roast the pumpkin for 20-25 minutes until golden. Remove, turn the heat down to 200C and roast the kale for 5 minutes until crisp.

Meanwhile, for the laksa, put the onion, garlic, ginger, chilli, spices, lemongrass, coriander stalks and fish sauce and 25ml water in a small blender. Blitz to a smooth paste, adding a dash of water if it needs loosening.

Warm the rapeseed oil in a pan over a low heat and fry the paste for 10 minutes, stirring regularly, then add the coconut milk, lime juice and water. Season and bring to a simmer for 5-10 minutes while you cook your noodles according to the packet instructions.

Divide the noodles between bowls, then pour over the soup. Scatter over the squash and kale, top with coriander leaves, red chilli slices and a lime wedge.