Curried avocado is the new guacamole, and a new way to get even more out of our favorite food. While you can use your own favorite curry powder, we stand behind Julie Sahni's recipe below, which will leave you with a lot left over. Sprinkle it into salad dressings; season roasting vegetables with it; substitute it into curry recipes, omitting the spices called for; stir it into yogurt. And of course, having a ready supply of spice blend puts curried avocado within everyday reach. Julie Sahni recommends serving the avocado as a side dish (with a good tandoori chicken, or a mess of vegetable dishes, perhaps), but we treated it like a dip for naan. It would be an unexpected spread for other flatbreads or sandwiches, or brunch with eggs and crispy roasted potatoes. Recipe adapted slightly from <strong><a href="http://www.amazon.com/Classic-Indian-Vegetarian-Grain-Cooking/dp/0688049958?tag=food52-20">Classic Indian Vegetarian and Grain Cooking</a></strong> (William Morrow & Company, 1985).

Share: