Avocado Tikka (Matthew Kenney)
TM6

Avocado Tikka (Matthew Kenney)

3.0 (2 ratings)

Ingredients

  • 225 g cashews
  • water, to soak

Curry Leaf Oil

  • 45 g fresh curry leaf, destemmed
  • 60 g grapeseed oil
  • 1 pinch sea salt

Curry Leaf Yogurt

  • 140 g filtered water
  • 30 g apple cider vinegar
  • 30 g agave syrup
  • 1 tsp sea salt

Tikka Sauce

  • 60 g extra virgin olive oil
  • 2 tbsp curry powder
  • 2 tbsp apple cider vinegar
  • 1 tsp salt

Potato Breads

  • 850 g water
  • 425 g potato, peeled and cut into cubes (5 cm)
  • 30 g fresh dill (approx. 1 bunch)
  • fresh curry leaf, destemmed (approx. 1 handful)
  • 425 g plain flour
  • 450 g extra virgin olive oil, to fry (2 tbsp per batch)
  • 4 avocados, peeled, cut into wedges
  • micro herb, to garnish
  • edible flowers, to garnish

Nutrition
per 1 portion
Calories
4896.7 kJ / 1170.4 kcal
Protein
14.2 g
Carbohydrates
73.8 g
Fat
94.3 g
Saturated Fat
14.4 g
Fibre
11.8 g
Sodium
564.7 mg

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