Avocado Tikka (Matthew Kenney)

Avocado Tikka (Matthew Kenney)

3.0 2 ratings

Prep. 1 h 25 min

Total 6 h 5 min

8 portions

Ingredients

cashews
225 g
water to soak

Curry Leaf Oil

fresh curry leaf destemmed
45 g
grapeseed oil
60 g
sea salt
1 pinch

Curry Leaf Yogurt

filtered water
140 g
apple cider vinegar
30 g
agave syrup
30 g
sea salt
1 tsp

Tikka Sauce

extra virgin olive oil
60 g
curry powder
2 tbsp
salt
1 tsp
apple cider vinegar
2 tbsp

Potato Breads

water
850 g
potato peeled and cut into cubes (5 cm)
425 g
fresh curry leaf destemmed (approx. 1 handful)
fresh dill (approx. 1 bunch)
30 g
plain flour
425 g
extra virgin olive oil to fry (2 tbsp per batch)
450 g
avocados peeled, cut into wedges
4
micro herb to garnish
edible flowers to garnish

Difficulty

medium

Nutrition per 1 portion

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 13 recipes
Australia and New Zealand

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