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Avocado Tikka (Matthew Kenney)

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

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Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 13 Recipes
Australia and New Zealand

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