Urządzenia i Akcesoria
Sweet potato korma with crispy potato skins
Przygotowanie 15 min
Czas całkowity 55 min
6 portions
Składniki
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cumin seeds1 tbsp
-
coriander seeds1 tbsp
-
green cardamom pods6
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cinnamon quill½
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dried bay leaves3
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onion cut into halves125 g
-
whole cloves4
-
raw cashews broken into halves50 g
-
fresh ginger25 g
-
ground turmeric½ tsp
-
garlic cloves3
-
fresh long green chilli deseeded and cut into halves½
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sea salt plus extra to season½ tsp
-
ghee (see Tips)30 g
-
coconut milk140 g
-
water100 g
-
natural yoghurt plus extra to serve (optional)50 g
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freshly squeezed lemon juice10 g
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cauliflower florets200 g
-
sweet potatoes peeled (peel reserved) and flesh cut into pieces (3 cm)220 g
-
yellow squash cut into quarters6
-
olive oil spray
-
ground black pepper to season
-
fresh curry leaves10
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garam masala (see Tips)1 tsp
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frozen peas thawed and drained60 g
-
fresh baby spinach leaves60 g
-
cooked rice to serve (optional)600 g
Poziom trudności
łatwy
Wartości odżywcze na 1 portion
Sód
210.8 mg
Białko
8.7 g
Kalorie
1507.5 kJ /
360.3 kcal
Tłuszcz
13.5 g
Błonnik
5.5 g
Tłuszcz nasycony
7.4 g
Węglowodany
51.2 g
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