Sweet Potato Laksa
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
My favorite weeknight dinner is this vibrant sweet potato laksa, and I'm excited to share it with you. The beauty of this dish lies in how quickly it comes together in just 45 minutes start to finish, making it perfect for busy nights when you still want something nourishing and restaurant quality. Sweet potatoes bring natural sweetness and are packed with beta carotene, which supports eye health, while the warming spices like turmeric and cayenne boost circulation and add incredible depth. The creamy coconut milk balances the spice beautifully, and toasted peanuts provide satisfying crunch and richness without breaking the bank.
Ella x
Ingredients
- 500 gsweet potatoes
- 400 mlcoconut milk
- 200 mllamb or beef stock
- 20 gcoconut oil
- 1 eggonion
- 3 egggarlic
- 2 cmginger
- 1 tspcumin
- 1 tspcoriander
- 1 tspturmeric
- 1 tspcayenne pepper
- 1 tspsalt
- 1 tspblack pepper
- 1 sprigfresh cilantro
- 100 gtoasted peanuts(crushed for garnish)
Detail level
Instructions
- 1
Preheat your oven to 200°C. Pierce the sweet potatoes with a fork a few times and roast for 45 minutes or until tender. Let cool.
- 2
In a blender or food processor, combine the onion, garlic, ginger, cumin, coriander, turmeric, cayenne pepper, and salt. Blend until smooth.
Tip: Use this spice paste as a substitute for curry powder.
- 3
Heat the coconut oil in a large pan over medium heat. Add the spice paste and cook for 1 minute, stirring constantly.
Tip: Be careful not to burn the paste.
- 4
Pour in the coconut milk and lamb or beef stock. Bring the mixture to a simmer.
- 5
Add the roasted sweet potatoes to the pan and stir to coat with the sauce. Reduce heat to low and let simmer for 10 minutes.
Tip: Season with salt and pepper to taste.
- 6
Stir in the toasted peanuts and cook for a further 2 minutes.
Tip: Serve with rice, noodles, or roti for a complete meal.
- 7
Ladle the sweet potato laksa into bowls and enjoy!
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