Vegan Eggplant Massaman Curry

3.7 3 valutazione

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...

Ancho chilli bean bowl

1h

Vegan bolognese

50min

Vegetable Massaman curry

45min

Moules Marinière (mussels)

35min

Lentil bolognese (Thermomix® Spiralizer, using modes)

35min

Spiced roast cauliflower and whipped feta (Diabetes)

55min

2 ingredient wholemeal rolls and flatbread (Diabetes)

25min

Vegetarian cassoulet with pulses

40min

Aubergine, Chickpea and Chicken Curry

30min

Tandoori Cauliflower with red lentil dahl and raita

1h

Creamy Coconut Dhal

25min

Cafe-style miso mushrooms

25min