Skip to main content Search
Avocado Tikka (Matthew Kenney)

Avocado Tikka (Matthew Kenney)
3.0 2 ratings
Prep. 1 h 25 min
Total 6 h 5 min
8 portions
Sign up for free

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
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 13 Recipes
Australia and New Zealand

You might also like...

Berry and cream sponge "omelettes"

4.7(30)

25 min

Slow-cooked eggplant pasta sauce

3.3(89)

5 h 40 min

Polenta zucchini slice

3.5(48)

2 h 10 min

Mediterranean capsicums

4.0(14)

2 h

Jackfruit and mayo sandwich filling

4.5(11)

5 min

Vegan mozzarella

2.4(5)

3 h 40 min

Mimosa float

4.6(5)

6 h 10 min

"Spaghetti" with spinach and mint pesto (Thermomix® Spiralizer, using modes)

4.2(13)

25 min

Spiked and spicy veggie juice

5.0(1)

10 min

Melanzane parmigiana

4.3(72)

2 h 5 min

Vegan gravy

4.2(20)

40 min

Super antioxidant juice

4.2(61)

10 min