• 

  cashew nuts

  225 g
• 

  water to soak

Curry Leaf Oil

• 

  fresh curry leaves destemmed

  45 g
• 

  grapeseed oil

  60 g
• 

  sea salt

  1 pinch

Curry Leaf Yogurt

• 

  filtered water

  140 g
• 

  apple cider vinegar

  30 g
• 

  agave syrup

  30 g
• 

  sea salt

  1 tsp

Tikka Sauce

• 

  extra virgin olive oil

  60 g
• 

  curry powder

  2 tbsp
• 

  apple cider vinegar

  2 tbsp
• 

  salt

  1 tsp

Potato Breads

• 

  water

  850 g
• 

  potatoes peeled and cubed (5 cm)

  425 g
• 

  fresh dill (approx. 1 bunch)

  30 g
• 

  fresh curry leaves destemmed (approx. 1 handful)
• 

  all-purpose flour

  425 g
• 

  extra virgin olive oil to fry (2 tbsp per batch)

  450 g
• 

  avocados peeled, sliced in wedges

  4
• 

  microgreens to garnish
• 

  edible flowers to garnish