Vegan Eggplant Massaman Curry

4.0 2 rating

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...

Eggplant and Lentil Salad

40min

Coconut Lime Cashew Jasmine Rice

35min

Buddha Bowl with Lentil Falafel and Pomegranate

2 h 35min

White Bean Quinoa Risotto with Roasted Brussels Sprouts

55min

Vegan Huevos Rancheros

4 h 45min

Barley and Lentil Radicchio Salad

1 h 25min

Chickpea Ratatouille

1 h

Asian Rice and Vegetable Sauté (TM6 Metric)

45min

Moroccan Salmon with Lemony Couscous and Vegetable Soup

1 h

Lentil Salad

35min

Sweet Potato Curry with Broccoli

30min

Fakes Moutzentra (Lentils with Rice)

45min