Vegetarian laksa recipe

Bring a medium size pot of water to the boil and add the eggs and cook for 10 minutes. In the last 5 minutes, add the sweet potato and carrots.

Drain water, remove eggs and set aside the sweet potato and carrots.

Peel eggs and slice each one into 3 pieces

Use a spiraliser to create ‘noodles’ with the zucchini. If you don’t have a spiraliser you can simply use a vegetable peeler and peel the zucchinis into ribbons.

Place the noodles into four bowls and top with bean sprouts, half of the coriander, spring onions and sliced egg.

In a large, deep fry pan on medium heat add 1 tablespoon of coconut oil. Once it has heated add the eggplant and stir-fry for 5 minutes until golden.

Remove eggplant from the pan and add the bowls of noodles.

In the same fry pan on medium heat add 1 tablespoon of coconut oil and the laksa paste.