Sweet potato korma with crispy potato skins

Sweet potato korma with crispy potato skins

3.2 16 avaliações

Preparo 15min

Total 55min

6 portions

Ingredientes

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

Dificuldade

fácil

Nutrição por 1 portion

Sódio 210.8 mg

Proteína 8.7 g

Energia 1507.5 kJ / 360.3 kcal

Gordura 13.5 g

Fibra 5.5 g

Gordura saturada 7.4 g

Hidratos de carbono 51.2 g

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