Vegan Aubergine Massaman Curry

Pas d’évaluation

Prép. 15min

Total 50min

4 portion

Ingrédients

onion quartered
120 gram
peanut, unsalted, raw
30 gram
red chilli, any type deseeded, cut in pieces
1
olive oil plus 2 Tbsp for drizzling
30 gram
freshly squeezed lemon juice
50 gram
water
450 gram
aubergine cut in cubes (1-2 cm)
500 gram
vegetable stock paste
1 teaspoon
1 vegetable stock cube (for 0.5 l)
cornflour (starch)
35 gram
Thai massaman curry paste
30 gram
coconut milk
150 gram
agave syrup
20 gram
white chickpea, canned drained
250 gram
green bean, frozen
100 gram
button mushroom, fresh halved
100 gram
salt plus extra to taste
1 teaspoon
coriander, fresh for garnishing

Niveau

facile

Infos nut. par 1 portion

Sodium 1160.1 mg

Protides 11.8 g

Calories 1894.9 kJ / 452.9 kcal

Lipides 25.9 g

Fibre 11.3 g

Graisses saturées 7.9 g

Glucides 44.2 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

We Celebrate Our Uniqueness 32 Recettes
International

We Celebrate Our Uniqueness 30 Recettes
International

Vous pourriez aussi aimer...

Tout montrer

Bean ratatouille with halloumi

30min

Sweet potato frittata with coriander chilli sauce

1h 35min

Potato and mushroom gratin

2h 5min

Rich mushroom stew with buttermilk dumplings

45min

Cheese Omelette with Spinach and Tomatoes

30min

Chhole (chickpea curry)

35min

High Protein Egg Bake

20min

Vegetable Massaman curry

45min

Southern Mac & Cheese

30min

Silverbeet quiche with oat and Parmesan crust

1h 15min

Lentil moussaka

3h 30min

Polenta with Ratatouille

1h 20min

Tout montrer