Vegan Aubergine Massaman Curry

3.3 4 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

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

Manifesto 203 Recettes
Royaume-Uni et Irlande

We Celebrate Our Uniqueness 28 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Cashew Cheese Pasta with Broccoli

40min

Gluten Free Vegan Spiralized Vegetable Pizza

45min

Butter Chickpea Curry with Cauliflower Rice

25min

Chestnut, Mushroom and Cranberry Tart

1h

BBQ Jackfruit Burritos

45min

Soya Milk Bread Rolls

2h 20min

Vietnamese-style Vegetable Stew with Rice

40min

Creamy Coconut Dhal

25min

Red Lentil, Kale and Rosemary Pasta

30min

Vegan Bolognese

50min

Pasta with Beetroot Sauce and Feta Cheese

40min

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

1h