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Avocado Curry
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Rating: 0
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Rate this recipe!
Course Soups & Stews
Cuisine Asian
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Course Soups & Stews
Cuisine Asian
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine the avocado, coconut milk, water or stock, curry paste, tamari, fish sauce, and palm sugar in a blender and blend until smooth. If it seems too thick, add a little more water/ stock.
  2. Pour curry into a large sauce pan, and slowly bring to a boil, stirring occasionally. Once boiling, reduce heat to simmer and add green beans and carrots.
  3. Meanwhile, heat a wok or fry pan over medium-high and add the oil. Add the tempeh and stir-fry until golden brown. When done, add tempeh to the curry broth.
  4. Add zucchini and basil to the curry and simmer until the basil is just wilted. Add the other 1/2 avocado, and lime juice. Serve immediately.
Recipe Notes

Recipe adapted from http://www.ourveggiekitchen.com/2010/08/avocado-curry.html, retrieved Feb 2012.


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