Vegan Eggplant Massaman Curry

Pas d’évaluation

Prép. 15min

Total 50min

4 portions

Ingrédients

onions quartered
115 g
peanuts, unsalted, raw
30 g
red chilli, long deseeded, cut into pieces
1
olive oil plus 2 tbsp extra to drizzle
30 g
lemon juice
45 g
water
450 g
eggplant, medium-sized cubed (½ in.)
500 g
salt divided
1 ½ tsp
vegetable stock paste
1 tsp
cornstarch
30 g
Thai massaman curry paste
30 g
coconut milk
140 g
agave syrup
15 g
chickpeas, canned drained
255 g
green beans, frozen
100 g
button mushrooms, fresh, sliced sliced
100 g
cilantro, fresh to garnish

Niveau

facile

Infos nut. par 1 portion

Sodium 2035.8 mg

Protides 11.7 g

Calories 1843.1 kJ / 440.5 kcal

Lipides 25.5 g

Fibre 11.2 g

Graisses saturées 7.6 g

Glucides 42.2 g

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