Avocado Kashmir

35 minutes Prep: 5 minutes Cook: 30 minutes

351 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

2	tablespoons	ghee (clarified butter)	or butter
1/2	teaspoon	cumin
1/2	teaspoon	chili powder
1/2	teaspoon	turmeric
1/2	teaspoon	coriander
1	small	onion	chopped
1	small	apple	tart, peeled and diced
1	can	soup, cream of celery	or cream of chicken or cream of shrimp
1	x	salt and black pepper	to taste
2	cups	eggplant	chopped and cooked
3	each	avocados	halved
1	each	lemon	juice of
1	cup	rice
1 1/2	cups	water

-----Condiments-----

Raisins Whole Peanuts Chutney Toasted Coconut Lime Scallions Preserved Kumquats (crumbled bacon)

Heat ghee in skillet and add spices.

Add onion and apple and sauté until limp.

Add soup, salt and pepper to taste and heat over low heat until smooth.

Add eggplant (or chicken or shrimp). Place rice in 1 1/2 cups water, cover and steam until tender.

Peel avocados and rub with lemon juice to avoid discoloration.

Place each half on a bed of rice on a salad plate and fill with the curry mixture.

Place condiments in separate dishes and serve at the table.

Add your comment

Serving Size 266g

Amount per Serving

Calories 351 54% of calories from fat