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Avocado Curry
Avocado Curry combines vegetables in creamy Avocado curry base.
4.67
from
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votes
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Course:
Main Dish
Cuisine:
Indian
Keyword:
dairy-free, Gluten-free, healthy, hearty, indian, vegan, vegetarian
Cook Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
servings
Calories:
263
kcal
Author:
Aakruti Mahendra
Ingredients
Vegetables
1
medium sized
Potato
1/2 inch cubes
1/2
cup
Green beans
cut into 1/2 inch pieces
1/2
cup
Carrots
cut into 1/2 inch pieces
1/2
cup
Green Peas
1/2
cup
Yellow Corn
1/2
cup
Cauliflower florets
1/2
cup
Broccoli florets
For Avocado Curry Base
1
Avocado
pitted and flesh scooped out
2
tsp
Lemon juice
1 1/2
tsp
Ginger garlic paste
2
whole
Green chili
or Thai Green chili, remove the stalk. Jalapenos can also be used.
1/2
cup
Red Onion
chopped
2
tsp
garam masala
powder
1 1/2
cup
milk
or a milk substitute like soy, almond or coconut milk can also be used
Salt to taste
1
tbsp
olive oil
or any cooking oil
Instructions
Cooking Vegetables
Boil water in two separate medium sized pots.
Add cubed potatoes in one and the remaining vegetables (except broccoli) in another.
Boil the potatoes for 10-15 minutes or until just cooked. The remaining vegetables should be boiled for 10 minutes.
Removed from heat, strain and keep aside.
Avocado curry base
In a blender or food processor, add the avocado, lemon juice, ginger garlic paste, green chili, garam masala, milk and salt.
Blend to get a smooth paste. Keep aside.
Final touches!
In a medium non stick pan, heat olive oil. Add chopped onions and cook until it turns pink and translucent.
Now add all the boiled vegetables and sauté for 5 minutes.
Next add the avocado paste and mix to coat evenly. Remove from heat and transfer the contents to a serving bowl.
Enjoy it with rotis, parathas or steamed plain rice!
Notes
Your choice of vegetables can be used.
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.
Nutrition
Calories:
263
kcal
|
Carbohydrates:
28
g
|
Protein:
8
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Cholesterol:
9
mg
|
Sodium:
72
mg
|
Potassium:
853
mg
|
Fiber:
8
g
|
Sugar:
9
g
|
Vitamin A:
3250
IU
|
Vitamin C:
41
mg
|
Calcium:
153
mg
|
Iron:
3
mg
Tried this recipe?
Mention
@aakruma
or tag
#heartycooksroom
!