Avocado Tikka (Matthew Kenney)

Avocado Tikka (Matthew Kenney)

5.0 7 ratings

Prep. 1 h 25 min

Total 6 h 5 min

8 portions

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

Calories 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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