Avocado Kashmir
Submitted by jonjon
Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.
YIELD
6 servingsPREP
5 minCOOK
30 minREADY
35 minThis retro-inspired dish brings Indian curry flavors right into the heart of a ripe avocado half, and the combination is surprisingly stunning.
Ghee-toasted cumin, turmeric, coriander, and chili powder form the aromatic base, while sauteed onion and tart apple add sweetness and body.
The curry gets spooned into avocado halves perched on beds of steamed rice, then surrounded by a festive spread of condiments: raisins, peanuts, chutney, toasted coconut, and more.
It’s part dinner, part interactive experience.
Variations
- Protein swap: Replace the eggplant with cooked chicken or shrimp for a heartier version.
- Cream soup base: Use cream of chicken soup for a richer curry or cream of shrimp to lean into a seafood direction.
- Vegan route: Skip the ghee for coconut oil and use a plant-based cream soup.
Chef Tips
- Rub the avocado halves generously with lemon juice right after cutting so they stay green through the meal.
- Set up the condiments in small bowls so everyone can customize their plate. That’s half the fun.
- The curry can be made a day ahead and reheated, but cut the avocados fresh right before serving.
Ingredients
Directions
-----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 1½ 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.
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