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Sweet potato korma with crispy potato skins

Sweet potato korma with crispy potato skins
3.2 16 évaluations
Prép. 15min
Total 55min
6 portions
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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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