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Aubergine in Coconut and Peanut Sauce with Basmati Rice
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Aubergine in Coconut and Peanut Sauce with Basmati Rice

3.1 (15 ratings)

Ingredients

  • 350 g basmati rice (cooking time 12-16 min)
  • 180 g peanuts, roasted, salted
  • 120 g onions, quartered
  • 1 fresh chilli, cut in pieces
  • 2 ½ cm fresh turmeric, cut in pieces (2 cm)
    or ½ tsp ground turmeric
  • 2 garlic cloves
  • 30 g oil
  • ½ tsp ground coriander
  • 400 g aubergine, cubed (3 cm)
  • 400 g coconut milk
  • 1450 g water
  • 2 vegetable stock cubes (for 0.5 l each), crumbled, or to taste
    or 2 tsp vegetable stock paste
  • 40 g soy sauce
  • 1 Tbsp brown sugar
  • ½ tsp ground ginger
  • 2 - 3 pinches ground cloves
  • 2 - 3 pinches ground cinnamon
  • 1 ½ tsp salt
  • coriander leaves, for garnishing

Nutrition
per 1 portion
Calories
2506.2 kJ / 599 kcal
Protein
14.8 g
Carbohydrates
62.3 g
Fat
34.7 g
Saturated fat
15 g
Fiber
6.2 g
Sodium
609.3 mg

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