Wednesday, February 21, 2007

A Twist on Guacamole

Feel free to add a chopped tomato if you like, a bit of cilantro might be tasty as well. Many stores now sell reheatable naan bread - Whole Foods, etc. Totally fine for this recipe. Or, even better, stop into your favorite local Indian restaurant and pick up a stack to use for dipping.
1 small white onion
1 clove garlic, minced
4 avocados
1/2 lime
1/2 teaspoon salt, or to taste
a few big pinches of cumin powder
a few big pinches of Indian curry powder
Garlic or plain naan bread, cut into wedges
Heat oven to 350 and bake the naan wedges for 10 minutes or so - just enough for them to crisp up a bit.
In a small bowl combine the onion, garlic, and avocado flesh. Take the lime and give a generous squeeze or two. Add the salt, cumin and curry powder. Give everything a good stir, but don't overdo it. Taste. Now start adjusting. Do you need a bit more lime? A bit more salt? Want a stronger curry flavor? Go for it.
Serve in a bowl with a big pile of the naan wedges on the side and a sprinkling of curry powder on top (a bit of chopped cilantro would look nice as well).
Makes one party platter.