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Avocado Tikka (Matthew Kenney)

Avocado Tikka (Matthew Kenney)
4.9 8 ratings
Prep. 1 h 25 min
Total 6 h 5 min
8 portions
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Ingredients

  • cashews
    8 oz
  • water to soak
Curry Leaf Oil
  • fresh curry leaves destemmed
    1 ½ oz
  • grapeseed oil
    2 oz
  • sea salt
    1 pinch
Curry Leaf Yogurt
  • filtered water
    5 oz
  • apple cider vinegar
    1 oz
  • agave
    1 oz
  • sea salt
    1 tsp
Tikka Sauce
  • extra virgin olive oil
    2 oz
  • curry powder
    2 tbsp
  • apple cider vinegar
    2 tbsp
  • salt
    1 tsp
Potato Breads
  • water
    30 oz
  • potatoes peeled and cubed (2 in.)
    15 oz
  • fresh dill fronds (approx. 1 bunch)
    1 oz
  • fresh curry leaves destemmed (approx. 1 handful)
  • all-purpose flour
    15 oz
  • extra virgin olive oil to fry (2 tbsp per batch)
    16 oz
  • avocados peeled, sliced in wedges
    4
  • microgreens to garnish
  • edible flowers to garnish

Difficulty

medium

Nutrition per 1 portions

Sodium 564.7 mg
Protein 14.2 g
Energy 4896.7 kJ / 1170.4 kcal
Fat 94.3 g
Fibre 11.8 g
Saturated Fat 14.4 g
Carbohydrates 73.8 g

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Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 15 recipes
United States

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