Avocado Curry
Avocado Curry combines vegetables in creamy Avocado curry base.
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Servings: 4 servings
Calories: 263kcal
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.
Nutrition
Calories: 263kcal | Carbohydrates: 28g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 72mg | Potassium: 853mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3250IU | Vitamin C: 41mg | Calcium: 153mg | Iron: 3mg
Tried this recipe?Mention @aakruma or tag #heartycooksroom!