Avocado Tikka (Matthew Kenney)

Avocado Tikka (Matthew Kenney)

3.0 2 évaluations

Prép. 1h 25min

Total 6h 5min

8 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 564.7 mg

Protides 14.2 g

Calories 4896.7 kJ / 1170.4 kcal

Lipides 94.3 g

Fibre 11.8 g

Graisses saturées 14.4 g

Glucides 73.8 g

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Également présenté dans

Elevated Plant-Based Cuisine by Matthew Kenney 13 Recettes
Australie et Nouvelle-Zélande

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