Malaysian Roast Pumpkin and Vegetable Laksa with Brown Rice

Steps

1. Preheat oven to 230°C. Bring a small pot of water to the boil. Line an oven tray with baking paper. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Toss pumpkin on prepared tray with a drizzle of oil and season with salt. Bake for 15-20 minutes, until tender.
3. Finely dice onion; mince garlic; cut carrot in half lengthways then thinly slice on an angle. Heat a drizzle of oil in a large pot on medium-high heat. Cook onion, garlic and carrot for 3-4 minutes, until tender. Add ginger and laska paste and stir constantly for about 30 seconds.
4. Add coconut cream and stock, bring to a boil, reduce heat to low and simmer for 2-3 minutes. Cook eggs in small pot of boiling water for 7 minutes. Drain, peel under a cold running tap, then slice in half.
5. Cut broccoli into small florets, add to pot with curry and cook for about 2 minutes, then remove from heat. Roughly chop spinach and add to pot, along with soy sauce, sugar, lemon zest and juice and cooked pumpkin. Season to taste and fold together gently.
6. To serve, spoon ¾ cup cooked rice into each bowl. Top with laksa, mung beans, an egg, a generous helping of spring onions and coriander. Squeeze over a wedge of lemon just before serving.