To coincide with the release of my new plant-based cookbook, Little Bird Goodness, I decided to challenge four of the most influential chefs and cooks in New Zealand to create a plant-based dish to showcase just how easy and delicious plant-based cuisine can be, and how beneficial incorporating more plants into our diet can be for our health, and the planet.
First up is Nadia Lim with this fragrant eggplant curry laksa, inspired by her Malaysian heritage. Try the recipe at home or find it on The Unbakery menu until September 8.
I’d like you to get involved in Little Bird Organics plant-based challenge too. Post your creation to Facebook or Instagram with #LittleBirdGoodness and #PlantBasedChallenge from now until September 30 for the chance to win prizes generously donated by Air New Zealand, Pullman Auckland, The French Café, Meredith’s, Ceres Organics, Nadia Lim and Jordan Rondell.
Eggplant curry laksa with kelp noodles and asian greens
