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...

Vegan apple and nut crumble with rum raisins

9h

Miso glazed eggplant (Nasu dengaku)

30min

Vegan burgers

45min

Baked Falafel with Jalapeño Tahini Sauce

50min

Vegan Aubergine Massaman Curry

50min

Layered Thai green vegetable curry and rice

45min

Kale mash

30min

Vegetarian sausage rolls with spelt pastry

1h 40min

Charred cauliflower makhani

1h

Curry coconut fish with spiced lentils

30min

Meat-free mushroom lasagne

1h 30min

Fish with herb tahini sauce & quinoa cauli tabbouleh

35min