Ingredients
- 120 g di cipolle
- 30 g di arachidi pelate al naturale
- 1 peperoncino rosso, lungo
- 50 g di olio extravergine di oliva
- 50 g di succo di limone, spremuto fresco
- 450 g di acqua
- 500 g di melanzane
- 1 cucchiaino di sale
- 100 g di fagiolini verdi freschi
- 1 cucchiaino di dado per brodo vegetale
- 25 g di amido di mais (maizena)
- 30 g di pasta di curry giallo
- 150 g di latte di cocco
- 20 g di sciroppo di agave
- 250 g di ceci in scatola
- 100 g di funghi champignon
- coriandolo fresco
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