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Ingredients
- 8 oz cashews
- water, to soak
Curry Leaf Oil
- 1 ½ oz fresh curry leaves, destemmed
- 2 oz grapeseed oil
- 1 pinch sea salt
Curry Leaf Yogurt
- 5 oz filtered water
- 1 oz apple cider vinegar
- 1 oz agave
- 1 tsp sea salt
Tikka Sauce
- 2 oz extra virgin olive oil
- 2 tbsp curry powder
- 2 tbsp apple cider vinegar
- 1 tsp salt
Potato Breads
- 30 oz water
- 15 oz potatoes, peeled and cubed (2 in.)
- 1 oz fresh dill fronds (approx. 1 bunch)
- fresh curry leaves, destemmed (approx. 1 handful)
- 15 oz all-purpose flour
- 16 oz extra virgin olive oil, to fry (2 tbsp per batch)
- 4 avocados, peeled, sliced in wedges
- microgreens, to garnish
- edible flowers, to garnish
- Nutrition
- per 1 portions
- 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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