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

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

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

Vous pourriez aussi aimer...

Carrot, capsicum and pistachio pilaf

1 h

Mediterranean vegetable bake

50 min

Fermented beetroot and apple salsa

72 h

Mixed grain risotto

1 h 25 min

Smoky beetroot and black bean sliders with soused cucumber

1 h 20 min

Root vegetables with hazelnut pangrattato

40 min

Warm satay bowl

1 h 10 min

Super green pasta (Darren Robertson)

30 min

Fennel, freekeh and orange salad

2 h 25 min

Jewelled quinoa salad

1 h 35 min

Roasted vegetables with horseradish cream

40 min

Vegetarian chilli

1 h 5 min