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Ingredients
- 225 g cashews
- water, to soak
Curry Leaf Oil
- 45 g fresh curry leaf, destemmed
- 60 g grapeseed oil
- 1 pinch sea salt
Curry Leaf Yogurt
- 140 g filtered water
- 30 g apple cider vinegar
- 30 g agave syrup
- 1 tsp sea salt
Tikka Sauce
- 60 g extra virgin olive oil
- 2 tbsp curry powder
- 2 tbsp apple cider vinegar
- 1 tsp salt
Potato Breads
- 850 g water
- 425 g potato, peeled and cut into cubes (5 cm)
- 30 g fresh dill (approx. 1 bunch)
- fresh curry leaf, destemmed (approx. 1 handful)
- 425 g plain flour
- 450 g extra virgin olive oil, to fry (2 tbsp per batch)
- 4 avocados, peeled, cut into wedges
- micro herb, to garnish
- edible flowers, to garnish
- Nutrition
- per 1 portion
- Calories
- 4896.7 kJ / 1170.4 kcal
- Protein
- 14.2 g
- Carbohydrates
- 73.8 g
- Fat
- 94.3 g
- Saturated fat
- 14.4 g
- Fiber
- 11.8 g
- Sodium
- 564.7 mg
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