CLASSIC GUACAMOLE

Recipe Provided By the California Avocado Commission

Cumin, tomatoes and onion uncover the secret to classic guacamole.

Preparation:	10 min
Cook Time:	0 min
Total Time:	10 min
Serves:	8

 

Ingredients

• 4 ripe, Fresh California Avocados, seeded and peeled
• 2 Tbsp. lemon juice
• 1 clove garlic, crushed
• 1 tomato, finely chopped
• ¼ cup finely chopped onion
• ⅛ tsp. ground cumin
• 3 drops hot pepper sauce
• Tortilla chips

Instructions

1. Using a fork, coarsely mash avocado with lemon juice and garlic.
2. Stir in remaining ingredients to blend.

Serving Suggestions:
Garnish as desired and serve with tortilla chips.

Beverage Pairings:
Try with a local California beer or wine.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Nutrition Information Per Serving: Calories 150; Total Fat 13 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 10 mg; Potassium 452 mg; Total Carbohydrates 9 g; Dietary Fiber 6 g; Total Sugars 1 g; Protein 2 g; Vitamin A 141 IU; Vitamin C 13 mg; Calcium 16 mg; Iron 1 mg; Vitamin D 0 IU; Folate 78 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 2%; Iron 4% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

© 2011 California Avocado Commission

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Vegetable Curry (Kenya)

  
 SERVES 8 -12

* 2 large onions, finely chopped
* 2 tablespoons vegetable oil
* 1 teaspoon cumin seed
* 1 teaspoon mustard seeds (the black kind, if possible)
* 8 medium potatoes, quartered
* 1 1/2 teaspoons fresh ginger, crushed



* 1 large garlic clove, minced and crushed
* 1 tablespoon ground cumin
* 1 tablespoon whole coriander seed, crushed
* 2 chili peppers (I will used a lesser amount of crushed red pepper flakes.) or 1 teaspoon cayenne pepper (I will used a lesser amount of crushed red pepper flakes.)
* 1/2 teaspoon turmeric
* 1 teaspoon salt
* 4 cinnamon sticks
* 6 cloves
* 4 ounces tomato paste
* 1/2 lb fresh green beans, trimmed
* 1/2 small cauliflower, broken into pieces
* 1 medium eggplant, cut into chunks
* 8 ounces green peas (fresh or frozen)
* 8 ounces leafy greens, chopped (small bunch, fresh or frozen, kale, spinach, collards, swiss chard, etc.)
* 1 (15 ounce) can chickpeas, drained (garbanzo beans)

Preheat oven to 350°F.

In a large, heavy skillet or pot, brown onions in moderately hot oil along with the cumin seeds and mustard seeds.

Add the potato pieces and stir to coat each piece with spices.

Add remaining spices and continue to stir for several minutes.

Thin the tomato paste with 2/3 cup of water and stir into the pot.

Add vegetables, one at a time, cooking for a minute or so between each addition, add chickpeas last.

If your pot isn’t oven proof transfer mixture to one that is and cover with a lid or seal with foil, and bake for about 45 minutes, checking after the first 20 minutes.

The consistency of this curry should be thick, rather than watery, but add more liquid if needed to prevent burning. Stir occasionally to keep ingredients from sticking to the bottom of the pot.

Serve over rice or with Indian bread.

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