Dispositivos y accesorios
Vegetable Massaman curry
Prep. 15min
Total 45min
6 portions
Ingredientes
-
roasted unsalted peanuts100 g
-
peanut oil plus extra to drizzle20 g
-
onion (approx. 180 g), cut into quarters1
-
long red chilli deseeded and cut into halves1
-
Massaman curry paste120 g
-
water400 g
-
tamarind paste20 g
-
palm sugar20 g
-
fish sauce vegan15 g
-
Vegetable stock paste2 tsp
-
cinnamon quill1
-
makrut lime leaves3
-
red potatoes peeled and cut into pieces (2 cm)400 g
-
sea salt to season
-
button mushrooms cut into halves100 g
-
fresh oyster mushrooms cut into halves100 g
-
eggplant cut into cubes (1-2 cm)400 g
-
canned coconut cream270 g
-
canned chickpeas (400 g), rinsed and drained1 can
-
green beans cut into halves100 g
-
fresh coriander leaves to garnish
Dificultad
fácil
Inf. nutricional por 1 portion
Sodio
1529.5 mg
Proteína
17.1 g
Calorías
2025.5 kJ /
484.1 kcal
Grasa
24.2 g
Fibra
14.5 g
Grasas saturadas
10.5 g
Carbohidratos
56.4 g
¿Te gusta lo que ves?
¡Esta receta y más de 100 000 otras te esperan!
Registrarse gratis Más informaciónTambién podría gustarte...
Leek and cheese tart
1h 15min
Vegan Eggplant Massaman Curry
50min
Zoodles with Bolognese Sauce
40min
Layered veggie-loaded pesto pasta
30min
No waste vegetable stock concentrate
25min
Whole roast broccoli with romesco sauce
45min
Warm satay bowl
1h 10min
Layered Thai green vegetable curry and rice
45min
Vegan burgers
45min
Honey soy tofu with steamed rice
40min
Crispy rice chicken salad with satay sauce
1h
Vegan porridge with fruits and cinnamon
15min