Avocado Tikka (Matthew Kenney)
TM6

Avocado Tikka (Matthew Kenney)

5.0 (1 rating)

Ingredients

  • 8 oz cashews
  • water, to soak

Curry Leaf Oil

  • 1 ½ oz fresh curry leaves, destemmed
  • 2 oz grapeseed oil
  • 1 pinch sea salt

Curry Leaf Yogurt

  • 5 oz filtered water
  • 1 oz apple cider vinegar
  • 1 oz agave
  • 1 tsp sea salt

Tikka Sauce

  • 2 oz extra virgin olive oil
  • 2 tbsp curry powder
  • 2 tbsp apple cider vinegar
  • 1 tsp salt

Potato Breads

  • 30 oz water
  • 15 oz potatoes, peeled and cubed (2 in.)
  • 1 oz fresh dill fronds (approx. 1 bunch)
  • fresh curry leaves, destemmed (approx. 1 handful)
  • 15 oz all-purpose flour
  • 16 oz extra virgin olive oil, to fry (2 tbsp per batch)
  • 4 avocados, peeled, sliced in wedges
  • microgreens, to garnish
  • edible flowers, to garnish

Nutrition
per 1 portions
Calories
4896.7 kJ / 1170.4 kcal
Protein
14.2 g
Carbohydrates
73.8 g
Fat
94.3 g
Saturated Fat
14.4 g
Fibre
11.8 g
Sodium
564.7 mg

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