Vegan Eggplant Massaman Curry

3.7 3 valutazioni

Prep. 15min

Totale 50min

4 portions

Ingredienti

yellow onions cut in quarters
120 g
raw unsalted peanuts
30 g
long red chilli deseeded, cut in pieces
1
vegetable oil
30 g
freshly squeezed lemon juice
50 g
water
450 g
eggplant cut in cubes (1-2 cm)
500 g
vegetable oil to drizzle
2 tbsp
vegetable stock powder
1 tsp
cornflour (starch)
35 g
Thai massaman curry paste
30 g
coconut milk
150 g
agave syrup
20 g
canned white chickpeas drained
250 g
fresh long beans cut in 3 cm length
100 g
fresh button mushrooms cut in halves
100 g
salt plus extra for seasoning
1 teaspoon
fresh coriander to garnish

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 1160.1 mg

Proteine 11.8 g

Calorie 1894.9 kJ / 452.9 kcal

Grassi 25.9 g

Fibre 11.3 g

Grassi saturi 7.9 g

Carboidrati 44.2 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

We Celebrate our Uniqueness 19 ricette
Internazionale

Ti potrebbe interessare anche...

Three Cheese and spinach lasagne (Diabetes)

1h 30min

Chunky vegetable barley soup with seed pesto bread twist

1h 40min

Vegan bolognese

50min

Vegan burgers

45min

Tagliatelle with pumpkin

45min

Pea and mint soup

20min

Makrut lime fish curry with quinoa (Diabetes)

1h 35min

Spinach and paneer curry (Diabetes)

50min

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min

Vegan Bolognese

50min

Vegetable Massaman curry

45min

Honey soy tofu with steamed rice

40min