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Curry Guacamole
© Todd Porter & Diane Cu

Curry Guacamole

  • SERVINGS: 4 to 6

This quick guacamole gets a boost of flavor (and a distinctive color) from the addition of delicious curried onions and a little soy sauce.


  1. 1/2 medium onion, chopped
  2. 2 cloves garlic, minced
  3. 2 teaspoons toasted sesame seeds
  4. 1 tablespoon extra-virgin olive oil
  5. 1 tablespoon curry powder, or to taste
  6. 3 large ripe Hass avocados, halved, pitted, and scooped out
  7. 1 teaspoon fresh lime juice
  8. 1/2 teaspoon soy sauce
  9. 2 tablespoons chopped cilantro
  10. Fresh cracked black pepper, to taste
  11. Kosher or sea salt, to taste (optional)
  12. 1 medium tomato, seeded and diced
  1. Heat a skillet over medium heat. Add oil and then stir in the onions, garlic, and sesame seeds. Cook until lightly brown and soft, about 2 minutes and then remove from heat. Stir in the curry powder.
  2. In a bowl, mash the avocado with a fork until it is nearly at your desired consistency. Stir in the curry-onion mixture, lime juice, soy sauce, cilantro and pepper. Season with additional salt if desired.
  3. Gently fold in the tomatoes. Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate and serve preferably within 24 hours.