Avocado Curry

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Indian-Style Avocado Curry

A simple, healthy and creamy avocado curry with Indian spices — ready in under 30 minutes. Perfect as a light vegetarian meal with rice or roti.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 plates
Course: Dinner, lunch, Main Course
Cuisine: Indian, Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ripe avocado avocado peeled and cubed
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder (optional) for mild heat
  • 1 tbsp oil vegetable or olive oil
  • 1/2 tomato chopped, optional for extra tang
  • 1/2 tsp salt or to taste
  • 1 tbsp fresh coriander leaves chopped, for garnish

Equipment

  • pan

Method
 

  1. Heat oil in a pan on medium flame. Add chopped onion and garlic. Sauté until onion becomes light golden brown.
  2. If using tomato, add chopped tomato now and cook for 2 minutes until it softens slightly.
  3. Add cumin powder, coriander powder, turmeric powder and red chilli powder (if using). Stir for 30 seconds so spices release aroma.
  4. Gently add avocado cubes. Stir carefully to coat with the spice mixture. Cook for about 4-5 minutes on low heat.
  5. Add salt. Mix gently. If curry feels too thick, add 2-3 tbsp warm water and stir.
  6. Turn off heat. Sprinkle chopped fresh coriander leaves and gently mix. Serve hot with roti or steamed rice.

Notes

Use ripe but firm avocado to avoid mushy curry. You can add a splash of low-fat coconut milk for more creaminess.
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