I am pretty much head over heels in love with Heidi Swanson’s new cookbook: Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen. Unlike many cookbooks that I own, I’ve been pouring over each page of this one: I adore the way Heidi cooks and writes, and her photos are just so lovely.
Every recipe I have tried has been delicious, but I wanted to spotlight this one, which I just slightly adapted, because it was so unexpectedly great. I’ve never really attempted to change up guacamole (why mess with perfection, right?), but this Indian-inspired version is one I’ll be making again and again.
Indian Inspired Guacamole
- *2 ripe avocados cut in half and pits removed
- *juice of 1/2 lime
- *1/2 teaspoon fine sea salt
- *1/2 cup chopped cilantro
- *1 tablespoon organic extra virgin coconut oil
- *1 teaspoon black mustard seeds
- *1/2 teaspoon fennel seeds
- *1/2 teaspoon cumin seeds
- *1/2 medium yellow onion minced
- *2 cloves garlic minced
- *1/2 teaspoon curry powder
- *1 tablespoon minced jalapeno chile or more to taste
- *1 medium tomato chopped
- 1. Spoon out the avocado flesh and mash- not too much; you want your guacamole to be a little chunky- with lime juice and salt. Set aside.
- 2. Heat coconut oil in a skillet over medium heat and add the mustard seeds. When they begin to pop, lower the heat a bit and add the fennel and cumin seeds. Cook for 2-3 minutes, stirring every now and then.
- 3. Add the onion and cook for a few minutes, until very fragrant and translucent, then add the garlic, curry powder, and the chile. Stir around for 20-30 seconds, then remove from the heat and stir into the avocado. Add the chopped tomato and mix again.
- 4. Enjoy with raw vegetables, rice crackers or pita chips. Heidi also recommends this as a topping for brown rice or warm tortillas.