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 Classic Indian Vegetarian and Grain Cooking (William Morrow & Company, 1985).


1 large ripe avocado
Juice of 1 lime or 1 small lemon
1/4 cup finely chopped fresh cilantro
8 curry leaves (fresh or dry, optional)
Coarse salt, to taste
1 tablespoon coconut oil, light sesame oil, or light vegetable oil
1 teaspoon black mustard seeds
1 teaspoon minced garlic
1/2 cup chopped onion
1/2 teaspoon Curry Powder Master Recipe (see below)
2 to 4 fresh hot green chilies, minced
1/2 cup coriander seeds
15 dry red chili pods (optional)
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons fenugreek seeds
1 1/2 teaspoons black peppercorns
15 to 20 curry leaves (dry or fresh, optional)
3 tablespoons turmeric powder


Step 1
Cut the avocado in half. Remove the seed and scoop out the pulp with a spoon. Chop the pulp roughly. Blend in the lime juice, cilantro, curry leaves, and salt (we did this with the same knife, on the same board). Set aside.

Step 2
Heat the oil in a small frying pan over medium-high heat. When it is hot, add the mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the spattering stops, add the garlic and let sizzle for 5 seconds. Add the onion and cook, stirring, until limp (about 3 minutes). Add the curry powder and chiles, mix, and continue cooking for 1 more minute. Add the avocado mixture and turn off the heat. Stir to mix all the ingredients. Serve at room temperature.

Step 3
Mix coriander, chili pods, cumin, mustard seeds, fenugreek seeds, and peppercorns in the container of an electric blender or spice mill and grind the spices to a fine powder in several batches. Pour into a bowl and combine well.

Step 4
If you are using fresh curry leaves, dry them in an ungreased frying pan over low heat until they have curled and gone stiff (about 5 to 10 minutes) -- this will make them easier to grind to a powder. Grind them in the blender and then add them to the spice powder in the bowl.

Step 5
Stir in the turmeric.

Step 6
Transfer the curry powder to an airtight jar, cover tightly, and store in a cool place for up to three months.