Avocado Tikka (Matthew Kenney) Metric

Avocado Tikka (Matthew Kenney) Metric

4.3 4 Bewertungen

Zubereitung 1 Std. 25 Min

Gesamt 6 Std. 5 Min

8 portions

Zutaten

cashew nuts
225 g
water to soak

Curry Leaf Oil

fresh curry leaves 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
apple cider vinegar
2 tbsp
salt
1 tsp

Potato Breads

water
850 g
potatoes peeled and cubed (5 cm)
425 g
fresh dill (approx. 1 bunch)
30 g
fresh curry leaves destemmed (approx. 1 handful)
all-purpose flour
425 g
extra virgin olive oil to fry (2 tbsp per batch)
450 g
avocados peeled, sliced in wedges
4
microgreens to garnish
edible flowers to garnish

Schwierigkeitsgrad

medium

Nährwerte pro 1 portion

Natrium 564.7 mg

Eiweiß 14.2 g

Brennwert 4896.7 kJ / 1170.4 kcal

Fett 94.3 g

Ballaststoffe 11.8 g

gesättigte Fettsäuren 14.4 g

Kohlenhydrate 73.8 g

Gefällt dir, was du siehst?

Dieses Rezept und mehr als 100 000 weitere warten auf dich!

Registriere dich jetzt und erhalte ein kostenloses 30-Tage Abo. Tauche ein in die kulinarische Welt von Cookidoo® - ohne jegliche Verpflichtung.

Kostenlos registrieren Weitere Informationen

Auch enthalten in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Rezepte
Kanada

Das könnte dir auch gefallen

Meatballs with White Wine Mushroom Sauce

35min

Hot White Wine Punch with Cranberries

30min

Pull apart bread with eggs and sun-dried tomatoes

1h 30min

Boules d'amour (Coconut Snowballs) Metric

1h

Amaranth and Chickpea Patties

1h 30min

Vegan Mushroom Bowls

1h 20min

Borscht

50min

Cashew Cheese Pasta with Broccoli

40min

Vegan Bolognese

50min

Broccoli Stem Soup with Crispy Potato Skins

45min

Creamy Vegan Broccoli and Cheese Soup

1h 15min

Veggie-packed Vegan Pizza

1h 30min