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Avocado Kashmir

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Recipe

 

Yield

6 servings

Prep

5 min

Cook

30 min

Ready

35 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons ghee (clarified butter)
or butter
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½ teaspoon cumin
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½ teaspoon chili powder
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½ teaspoon turmeric
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½ teaspoon coriander
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1 small onions
chopped
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1 small apples
tart, peeled and diced
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1 can soup, cream of celery
or cream of chicken or cream of shrimp
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1 x salt and black pepper
to taste
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2 cups eggplant
chopped and cooked
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3 each avocados
halved
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1 each lemon
juice of
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1 cup rice
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1 ½ cups water
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Ingredients

Amount Measure Ingredient Features
3E+1 ml ghee (clarified butter)
or butter
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2.5 ml cumin
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2.5 ml chili powder
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2.5 ml turmeric
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2.5 ml coriander
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1 small onions
chopped
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1 small apples
tart, peeled and diced
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1 can soup, cream of celery
or cream of chicken or cream of shrimp
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1 x salt and black pepper
to taste
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473 ml eggplant
chopped and cooked
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3 each avocados
halved
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1 each lemon
juice of
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237 ml rice
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355 ml water
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 35154% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 425mg 18%
Total Carbohydrate 13g 13%
Dietary Fiber 8g 31%
Sugars g
Protein 10g
Vitamin A 9% Vitamin C 25%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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