Vegan Aubergine Massaman Curry

2.7 3 ratings

Prep. 15min

Total 50min

4 portions

Ingredients

onions quartered
120 g
raw unsalted peanuts
30 g
red chilli deseeded, cut in pieces
1
olive oil plus 2 Tbsp for drizzling
30 g
freshly squeezed lemon juice
50 g
water
450 g
aubergine cut in cubes (1-2 cm)
500 g
vegetable stock paste, homemade
1 tsp
1 vegetable stock cube (for 0.5 l)
cornflour
35 g
Thai massaman curry paste
30 g
coconut milk
150 g
agave syrup
20 g
tinned chickpeas drained
250 g
frozen green beans
100 g
fresh button mushrooms halved
100 g
fine sea salt plus extra to taste
1 tsp
fresh coriander for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 1160.1 mg

Protein 11.8 g

Calories 1894.9 kJ / 452.9 kcal

Fat 25.9 g

Fiber 11.3 g

Saturated fat 7.9 g

Carbohydrates 44.2 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

Manifesto 203 Recipes
UK and Ireland

We Celebrate Our Uniqueness 28 Recipes
UK and Ireland

You might also like...

Vegan Eggplant Massaman Curry

50min

Vegan Burgers

45min

Vegan Oyster Mushroom Soup

40min

Yellow Curry with Mushroom (Dandelion restaurant)

1 h

Root Vegetable Korma with Basmati Rice

1 h 45min

Smoky Paprika Rub

5min

Bern-style Rösti

40min

Seitan Chilli

25min

Wholewheat Spaghetti with Avocado Sauce and Vegan 'Parmesan'

25min

Vegan Chickpea and Mushroom Stew

30min

Butter Chickpea Curry with Cauliflower Rice

25min

Sweet Pepper Nachos with Guacamole

15min