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

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...

Sicilian ricotta cheesecake with botrytis soaked figs

30 h 25 min

Turkey buffe and herby quinoa stuffing (MEATER+®)

6 h 20 min

Fig and walnut ice cream

8 h 40 min

Immune boosting smoothie (Post-natal)

5 min

No-bake coffee cake

7 h 30 min

Apples with cider sabayon sauce

40 min

Cannelloni with artichoke filling and tomato sauce

1 h 35 min

Ricotta fruit tart

1 h 30 min

Passionfruit bavarois (Jude Blereau)

3 h

Crispy bread with tapenade

45 min

Eggplant involtini with risotto

1 h 55 min

Pear berry cereal

10 min