Today I’m going to show you how to make a classic dip into a healthier alternative- have an open mind with me on this one, because it’s unique and so delicious! Curry Pea Guacamole is my new favorite guacamole recipe, I was inspired by warming spices like cinnamon, ginger, and curry blend spices, that I often gravitate towards this time of year when it gets chilly. The combination of warmth from the spices and the natural sweetness from the green peas are a phenomenal balance, yet the texture is probably my favorite- smooth, rich, yet light at the same time. Green peas have an amazing ability to transform something like guacamole into a starchy version of itself as well as boosting the fiber and protein content slightly, which is great when you’re looking to add volume or revisit the dip bowl time and time again without over-indulging.
Football season is upon us- and if you’re anything like me I truly only enjoy watching my alma mater play (Ohio State). Besides not being much of a sports fan, I’m huge fan of having friends circled around the table with a variety of snack foods, some watching football games and some cooking/eating/chatting about the food (always me). Most of all, I love spending time with friends over healthy food- the one challenge is most gatherings and parties many of us go to don’t celebrate healthy eating. In order to squeeze even more veggies and nutrients into a dip like this one, I’m using a Aloha Daily Good Greens packet which contains freeze dried organic greens, 2 whole servings of fruits and veggies. I know what you might be thinking, McKel really? But I promise you their green powder actually tastes amazing! You know I wouldn’t recommend it if I didn’t personally use or love it myself and it’s so easy just to stir in.
I was snacking on this Curry Pea-Guacamole all day long yesterday with my assistant- we were busy in the kitchen prepping and cooking a TON of food for the Nutrition Stripped Supper Club today with Avo- which sold out in less than 2 weeks- how awesome! It was great fuel for the day. Even though these are some unique ingredients to add to a guacamole, guess what? It still tastes like guacamole and tastes amazing! The color is unique both from the curry spices and the greens powder used, but it’s still beautiful when garnished with fresh cilantro, diced tomatoes, red onion, and pumpkin seeds. Trust me, when I landed the final recipe on this I yelled “whhhatttt?!” out loud to myself, then tested it on friends who all LOVED it and couldn’t believe what I snuck in there after trying it out.
Ways to enjoy | use this Curry Pea-Guacamole just like you would any other guacamole, yet I personally love using it with dishes that already have some warmth and heat to them so the flavors are complimentary. A couple ideas and ways I love this one;
- My favorite- optimal way to serve: Served with raw veggie sticks like carrots, cucumber, zucchini, bell pepper, etc.
- Spread on gluten free toast or crackers
- Spread and rolled in dosa or a flatbread
- Dolloped on top of quinoa, millet, or rice
- Use as a base for Cauliflower Pizza Crust instead of marinara and top with fresh herbs
- Bake your own tortilla chips and season with cinnamon and cayenne pepper while they’re baking
- Many more ideas, just have fun with it!
- 3 large ripe avocados, halved, pitted, and scooped out
- 2 cups frozen green peas, thawed
- ½ medium sweet onion, diced
- 1 medium tomato, seeded and diced
- 2 cloves garlic, minced
- 1½ tablespoons curry powder, adjust to taste
- 1 tablespoon olive oil
- 1 packet Aloha Daily Good Greens
- Juice of 1 lemon
- Juice of 1 lime
- ¼ cup chopped cilantro
- Fresh cracked black pepper, adjust to taste
- Pinch of sea salt, adjust to taste
- Garnish: fresh cilantro, red onion, tomatoes, and pumpkin seeds
- In a food processor, add thawed peas, Aloha greens, and the juice of 1 lemon, begin with pulsing and chopping the green peas very finely, the goal texture is chunky like the guacamole. Set aside.
- Combine all remaining ingredients for the guacamole (except your pea mixture) in the large mixing bowl and simply mash the avocado with the back of a fork, the avocado, breaking down all the ingredients until well combined. The end texture can be adjusted to your preference, I enjoy making mine chunky so I mash for about 5 minutes or so until well incorporated. Add the pulsed pea and greens mixture to the large mixing bowl and stir to combine.
- Adjust seasonings to taste, serve immediately or cover with clear wrap and store in the refrigerator until serving. Keeps for 3-4 days in the refrigerator.
I’ve shared this recipe already with several of my nutrition coaching clients in their attempts to makeover traditional football food and they’ve loved it! I hope you all love this quick, delicious and healthy alternative to guacamole and give it a shot on friends this football season. Let me know how you like it and be sure to tag me so I can see #nutritionstripped.
Disclaimer: this is a sponsored recipe post, meaning I was compensated for this recipe and post, my opinions of this product are 100% of my own- I only share the best of the best that I truly enjoy and would find beneficial to you all as well! Find more of Aloha on Twitter, Instagram, Pinterest, and Facebook.
Hope you all enjoy!