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...

Show all

Hearty minestrone with herb gremolata

40 min

Loaded chickpea masala with spelt chapatis (Diabetes)

40 min

Spinach and ricotta patties with tomato sauce

30 min

Cauliflower gratin

1 h

Three Cheese and spinach lasagne (Diabetes)

1 h 30 min

Leek quiche

1 h 20 min

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4 h

Vietnamese jackfruit rice paper rolls

1 h

Pulse and pumpkin curry

30 min

Garlic mushrooms

25 min

Melanzane parmigiana

2 h 5 min

Meat-free mushroom lasagne

1 h 30 min

Show all