Avocado Curry - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Serve this easy curry over brown rice. If you’re not a fan of spice, make sure to remove the seeds and membrane of the jalapeno and start with half of the recommended amount. Taste the sauce while it’s in the food processor so it’s easy to add more jalapeno as you like.


  • 6 cups mixed vegetables
  • 8 oz. tempeh, cubed
  • 1 Tbsp. low-sodium soy sauce + ¼ cup water
  • 1 avocado
  • 1 tsp. fresh lime juice
  • 2 cloves garlic, crushed
  • 1 tsp. fresh ginger, grated
  • ½ jalapeno
  • ¼ onion, minced
  • 8 oz. silken tofu
  • 2 cups skim milk
  • 1 Tbsp. curry powder
  • 2 tsp. garam masala
  • ½ tsp. salt


  1. Steam mixed vegetables until al dente.
  2. Fry tempeh with soy sauce and water until lightly browned.
  3. Combine avocado, lime juice, garlic, ginger, jalapeno, onion, tofu, milk, curry powder, garam masala and salt in a food processor and puree. Adjust spices and lime juice to taste.
  4. Add vegetables and sauce to tempeh. Stir to coat and heat until warmed through.
Nutritional analysis per serving: Calories 220; Total Fat 10g (13% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 2mg (0% DV); Sodium 370mg (16% DV); Total Carbohydrate 21g (8% DV); Dietary Fiber 8g (29% DV); Total Sugars 9g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 6% DV; Calcium 20% DV; Iron 15% DV; Potassium 20% DV; Vitamin A 50% DV; Vitamin C 40% DV; Riboflavin 25% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/avocado-curry/
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796