Maple Roast Aubergine & Peanut Curry by Pureety

Name: Maple Roast Aubergine & Peanut Curry by Pureety
Cook time: 55 min
Total time: 55 min
Ingredients: 1tbsp Oil; 2 Aubergines , Diced- chunky; 2 Onions , Diced; 400ml Light Coconut Milk; 400g Chickpeas , Rinsed; 1tbsp Peanut Butter; 10g Coriander , Chopped; 50g Salted Peanuts , Crushed; 200ml Water; 100g Carrot , Grated; 2tbsp Maple Syrup; 50g Spinach , Chopped; Puréety Moroccan Tagine Seasoning

5 steps

Cook:55min

A peanut & coconut creamy vegan curry, with maple roasted aubergine & Moroccan style spices all under 300 calories!

Updated at: Thu, 17 Aug 2023 06:01:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories685.2 kcal (34%)

Total Fat24.5 g (35%)

Carbs95.1 g (37%)

Sugars28.9 g (32%)

Protein28.3 g (57%)

Sodium132.6 mg (7%)

Fiber21.9 g (78%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspoil

400mllight coconut milk

400gChickpeas

Rinsed

1 Tbsppeanut butter

10gcoriander

chopped

50gSalted Peanuts

Crushed

200mlwater

100gcarrot

grated

2 Tbspmaple syrup

50gSpinach

Chopped

Tagine Seasoning

Moroccan

Instructions

Step 1

Toss the diced aubergine in the maple syrup, some of the oil and season with salt & pepper before roasting in the oven @200c/gas mark 6/180c until golden brown

Step 2

Add the onion to a pan and cook until soft and caramelised. Then add the carrot and soften

Step 3

Pour in the coconut milk, peanut butter and water then bring to the boil

Step 4

Add the Puréety Moroccan Tagine seasoning and mix well then add the chickpeas

Step 5

Simmer for 15 minutes then add the coriander. Finish by adding the chopped spinach and roasted aubergine back through the sauce and garnish with the salted peanuts (slightly crushed)

View on pureety.com

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