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Avoca s vegan spiced black bean  kale and squash laksa

Vegan spiced black bean, kale and squash laksa

A perfect autumn dish, full of flavour

Serving: Serves 6


For the spice paste:

  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon turmeric powder
  • 1 chopped red chilli
  • 2 garlic cloves
  • 1 thumb-sized chopped piece of ginger
  • 2 stalks lemongrass, chopped
  • 5 lime leaves
  • 1 bunch fresh coriander
  • 30ml olive oil


For the pickled cucumber:

  • 1 thinly sliced cucumber
  • 100 ml rice wine vinegar
  • 25g caster sugar
  • 1 red chilli, finely diced
  • 10g poppy seeds


For the laksa:

  • 1 can cooked black beans, drained 
  • 100g fresh kale, trimmed & washed
  • 1 butternut squash, peeled, diced & roasted
  • 250g of thick long rice noodles, cooked & drained
  • 1 lime, juiced
  • 400ml can coconut milk
  • 500ml vegetable stock
  • 20g unrefined cane sugar
  • ½ bunch fresh coriander
  • ½ teaspoon sea salt




  1. Toast the spices in a dry frying pan until fragrant. Let cool.
  2. In a food processor add the spices and the rest of the paste ingredients. Blend until smooth.
  3. In a large pot, add oil and sauté the curry paste for 5-8 minutes until aromatic. Add the coconut milk, vegetable stock, sea salt and cane sugar and simmer for 10 minutes until all flavours come together.
  4. Add the vegetables and beans, mix well. Add lime juice and freshly chopped coriander. The sauce should be sweet, salty, sour and spicy. Bring the sauce back to the simmer and it’s ready!
  5. To each bowl, add rice noodles, pour the Laksa sauce and vegetables over and top with pickled cucumbers. Serve with an array of garnishes so everyone can make their own delicious styled meal.

Recipe from Avoca


The possibilities are endless when it comes to garnishes. Try lime wedges, extra sliced chilli, fresh coriander, fresh mint, toasted coconut flakes, crushed salted peanuts, crispy tofu, beansprouts or toasted sesame seeds.