Vegan Eggplant Massaman Curry

4.0 2 ratings

Prep. 15min

Total 50min

4 portions

Ingredients

yellow onions quartered
4 oz
raw unsalted peanuts
1 oz
long red chili deseeded, cut into pieces
1
olive oil plus 2 tbsp extra to drizzle
1 oz
freshly squeezed lemon juice
1 ½ oz
water
16 oz
eggplant cubed (½ in.)
17 ½ oz
salt divided
1 ½ tsp
vegetable stock paste
1 tsp
corn starch
1 oz
Thai massaman curry paste
1 oz
coconut milk
5 oz
agave syrup
½ oz
canned garbanzo beans drained
9 oz
frozen green bean
3 ½ oz
fresh button mushrooms sliced
3 ½ oz
cilantro to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1138.7 mg

Protein 11.5 g

Calories 1807.6 kJ / 432 kcal

Fat 24.9 g

Fiber 11.1 g

Saturated fat 7.6 g

Carbohydrates 41.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

TM7™ Manifesto 200 Recipes
United States

We Celebrate our Uniqueness 25 Recipes
United States

You might also like...

Vegetarian Tacos

No ratings

Mushroom Fettuccini

40min

Tofu Stew

30min

Potato Curry Soup

35min

Spinach Dumplings in Tomato Ragout

1 h

Layered Thai green vegetable curry and rice

45min

Spicy Sweet Potato and Kale Soup

40min

Butternut Squash Coconut Curry

40min

Mushroom Brown Rice Risotto (Diabetes)

1 h 15min

Mushroom Taco Filling

35min

Vegan Bolognese

50min

Sweet Potato Curry with Broccoli

30min