Avocado Kashmir
Yield
6 servingsPrep
5 minCook
30 minReady
35 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
ghee (clarified butter)
or butter |
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
coriander
|
|
| 1 | small |
onions
chopped |
|
| 1 | small |
apples
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 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
ghee (clarified butter)
or butter |
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
chili powder
|
|
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
coriander
|
|
| 1 | small |
onions
chopped |
|
| 1 | small |
apples
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 |
*
|
| 473 | ml |
eggplant
chopped and cooked |
*
|
| 3 | each |
avocados
halved |
|
| 1 | each |
lemon
juice of |
|
| 237 | ml |
rice
|
|
| 355 | ml |
water
|
|
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.
