Avocado Tikka (Matthew Kenney) Metric

Avocado Tikka (Matthew Kenney) Metric

4.3 4 rating

Prep. 1 h 25 min

Total 6 h 5 min

8 portions

Ingredients

cashew nuts
225 g
water to soak

Curry Leaf Oil

fresh curry leaves 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
apple cider vinegar
2 tbsp
salt
1 tsp

Potato Breads

water
850 g
potatoes peeled and cubed (5 cm)
425 g
fresh dill (approx. 1 bunch)
30 g
fresh curry leaves destemmed (approx. 1 handful)
all-purpose flour
425 g
extra virgin olive oil to fry (2 tbsp per batch)
450 g
avocados peeled, sliced in wedges
4
microgreens to garnish
edible flowers to garnish

Difficulty

medium

Nutrition per 1 portion

Sodium 564.7 mg

Protein 14.2 g

Calories 4896.7 kJ / 1170.4 kcal

Fat 94.3 g

Fibre 11.8 g

Saturated Fat 14.4 g

Carbohydrates 73.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recipes
Canada

You might also like...

Satay Tofu Kebabs

1 h 5 min

Vegan Green Pea Fritters

20 min

Vegan Aubergine Rolls

11 h 15 min

Semolina Dumplings

1 h 40 min

Satay Tofu Kebabs; Massaman Curry with Jasmine Rice

2 h 20 min

Mixed Paella

40 min

Crispy Korean Tofu

1 h 20 min

Raspberry and orange buttermilk ice cream

10 min

Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

30 min

Soba noodle and tofu salad

35 min

Marinaded Tofu with a Tomato and Aubergine Sauce

50 min

Seitan Chilli

25 min