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.
Scoop the avocado flesh into a bowl. Add the lemon juice, salt and most of the cilantro. Mash everything together with a fork. Don’t go wild, though – it’s best left chunky.
Heat the coconut oil in a pan over medium high heat. Add the mustard seeds when hot. They will pop and jump, so you might want to keep a lid handy. After about a minute, stir in the onion and garlic and sauté for 2-3 minutes until the onion is translucent. Add the curry powder and minced Serrano chile. After about 20 seconds, remove from the heat.
Stir the onion mixture into the avocado mixture and serve in a nice bowl. Garnish with the rest of the cilantro.
Leave a comment
Comments will be approved before showing up.
Sign up to get the latest on sales, new releases and more …