- One ripe hass avocado
- ~1/2 can of coconut milk (mine was the bottom half, so mostly solid & meatier)
- ~1/4 stick of butter (adjust to preferred creaminess)
- Healthy dose of curry powder (I went with Ghost Curry from Savory in Boulder)
Add half your butter to a sauce pan and melt over low-medium heat. Square the avocado and add to the sauce pan. Mash vigorously (I need a better word there). Add the coconut milk and curry powder and blend well, leaving small chunks of the avocado for texture. Simmer for 7-8 minutes. Add and mix the last half of the butter right before serving to enhance the creaminess without risking it browning.
I'm currently eating this with a delicious organic rotini from Costco, and it tastes similar to mac n cheese, but I actually like it more.
Quick and dirty blog post, cheers.
With Uptown Funk blowing up, I thought I'd post a classic.