Vegan Eggplant Massaman Curry

Name: Vegan Eggplant Massaman Curry
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 115 g onions; 30 g peanuts, unsalted, raw; 1 red chilli, long; 30 g olive oil; 45 g lemon juice; 450 g water; 500 g eggplant, medium-sized; 1 ½ tsp salt; 1 tsp vegetable stock paste; 30 g cornstarch; 30 g Thai massaman curry paste; 140 g coconut milk; 15 g agave syrup; 255 g chickpeas, canned; 100 g green beans, frozen; 100 g button mushrooms, fresh, sliced; cilantro, fresh