The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Mushroom Coconut Curry by RT

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At a glance
Main Course

1 Tbsp organic avocado oil
2 organic yellow onions, julienned or diced
8 medium sized organic shitake mushrooms, sliced
1 medium sized organic white mushrooms, sliced
200ml organic coconut milk
½ cup organic brown rice
¼ cup organic green lentils
Cumin, Basil, Paprika, as desired


Boil the rice and lentils as desired for 25-35 minutes. In a frying pan on low-medium heat, add avocado oil, onions and desired spices (to taste) and stir. Then add mushrooms and pour coconut milk evenly and cover pan with lid for 10 minutes. Remove lid and continue to stir every 10 minutes for 30-40 minutes, until desired curry thickness. Serve with rice and lentils. (Option: Serve with chick peas instead of rice and lentils)

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