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Ingredients
- 120 g onions, quartered
- 30 g raw unsalted peanuts
- 1 red chilli, deseeded, cut in pieces
- 30 g olive oil, plus 2 Tbsp for drizzling
- 50 g freshly squeezed lemon juice
- 450 g water
- 500 g aubergine, cut in cubes (1-2 cm)
-
1
tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l) - 35 g cornflour
- 30 g Thai massaman curry paste
- 150 g coconut milk
- 20 g agave syrup
- 250 g tinned chickpeas, drained
- 100 g frozen green beans
- 100 g fresh button mushrooms, halved
- 1 tsp fine sea salt, plus extra to taste
- fresh coriander, for garnishing
- Nutrition
- per 1 portion
- Calories
- 1894.9 kJ / 452.9 kcal
- Protein
- 11.8 g
- Carbohydrates
- 44.2 g
- Fat
- 25.9 g
- Saturated Fat
- 7.9 g
- Fibre
- 11.3 g
- Sodium
- 1160.1 mg
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