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Aubergine in Coconut and Peanut Sauce with Basmati Rice
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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
- 599 kcal / 2506.2 kJ
- Protein
- 14.8 g
- Fat
- 34.7 g
- Carbohydrates
- 62.3 g
- Fibre
- 6.2 g
- Saturated Fat
- 15 g
- Sodium
- 609.3 mg
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