Sweet potato korma with crispy potato skins

Sweet potato korma with crispy potato skins

3.2 16 évaluations

Prép. 15min

Total 55min

6 portions

Ingrédients

cumin seeds
1 tbsp
coriander seeds
1 tbsp
green cardamom pods
6
cinnamon quill
½
dried bay leaves
3
onion cut into halves
125 g
whole cloves
4
raw cashews broken into halves
50 g
fresh ginger
25 g
ground turmeric
½ tsp
garlic cloves
3
fresh long green chilli deseeded and cut into halves
½
sea salt plus extra to season
½ tsp
ghee (see Tips)
30 g
coconut milk
140 g
water
100 g
natural yoghurt plus extra to serve (optional)
50 g
freshly squeezed lemon juice
10 g
cauliflower florets
200 g
sweet potatoes peeled (peel reserved) and flesh cut into pieces (3 cm)
220 g
yellow squash cut into quarters
6
olive oil spray
ground black pepper to season
fresh curry leaves
10
garam masala (see Tips)
1 tsp
frozen peas thawed and drained
60 g
fresh baby spinach leaves
60 g
cooked rice to serve (optional)
600 g

Niveau

facile

Infos nut. par 1 portion

Sodium 210.8 mg

Protides 8.7 g

Calories 1507.5 kJ / 360.3 kcal

Lipides 13.5 g

Fibre 5.5 g

Graisses saturées 7.4 g

Glucides 51.2 g

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Également présenté dans

Less waste, more food with Thermomix® 70 Recettes
Australie et Nouvelle-Zélande

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