Vegan Aubergine Massaman Curry

3.0 2 évaluations

Prép. 15min

Total 50min

4 portions

Ingrédients

onions quartered
120 g
raw unsalted peanuts
30 g
red chilli deseeded, cut in pieces
1
olive oil plus 2 Tbsp for drizzling
30 g
freshly squeezed lemon juice
50 g
water
450 g
aubergine cut in cubes (1-2 cm)
500 g
vegetable stock paste, homemade
1 tsp
1 vegetable stock cube (for 0.5 l)
cornflour
35 g
Thai massaman curry paste
30 g
coconut milk
150 g
agave syrup
20 g
tinned chickpeas drained
250 g
frozen green beans
100 g
fresh button mushrooms halved
100 g
fine sea salt plus extra to taste
1 tsp
fresh coriander for garnishing

Infos nut. par 1 portion

Calories 452.9 kcal / 1894.9 kJ

Protides 11.8 g

Lipides 25.9 g

Glucides 44.2 g

Fibre 11.3 g

Graisses saturées 7.9 g

Sodium 1160.1 mg

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