This recipe is a great example of how spices can allow you to go very light on the salt. It’s a take on guacamole, which is usually quite salty. Instead, it uses curry powder and toasted mustard seeds for an incredible Indian flavour. Plus, between the coconut oil and the avocados themselves, it’s full of healthy fats. And it’s warm! We ate it with blue corn chips, but it would be great with crispy pappadums.
Adapted from a recipe by Heidi Swanson.
3 ripe avocados
2 tsp fresh lemon juice
½ tsp fine sea salt
½ cup fresh cilantro, coarsely chopped
1 Tbsp extra virgin coconut oil
1 tsp black or brown mustard seeds
¼ cup yellow onion, minced
2 cloves garlic, finely chopped
1 Tbsp Yellow Curry Powder, Sweet
1 small green Serrano chile, finely minced
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