Vindaloo and Avocado

This recipe is derived from “Super Natural Every Day”, by Heidi Swanson.  It is definitely a keeper of a cookbook and this take on guacamole is definitely a keeper.




2 ripe avacados

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 teaspoon brown mustard seed

1 1/2 teaspoon Night Kitchen Vindaloo Curry

1 lemon, zested and juiced

1 tablespoon olive oil

Salt to taste


Heat the oil in a small sauté pan.  Add in the mustard seed and cover.  Allow the mustard seeds to pop a bit in the hot oil.  Add in the onion and sauté, 2 to 3 minutes, until just translucent.  Add the garlic and vindaloo curry.  Cook for 2-3 minutes more.


While the onions and garlic are going, roughly smash the avocado with salt and a tablespoon of the lemon juice.  A potato masher is a great tool if the avocados are a bit underripe.  Add the avocados into the pan to finish combining with the onion and curry mixture.  Add the lemon zest and salt to taste.


You can eat this warm or allow to cool down.  If you cool it, tightly with plastic wrap pressed down onto the surface.  It will still turn slightly brown as it cools but it will still taste amazing.