Vegan Eggplant Massaman Curry

3.7 3 ratings

Prep. 15min

Total 50min

4 portions

Ingredients

yellow onions cut in quarters
120 g
raw unsalted peanuts
30 g
long red chilli deseeded, cut in pieces
1
vegetable oil
30 g
freshly squeezed lemon juice
50 g
water
450 g
eggplant cut in cubes (1-2 cm)
500 g
vegetable oil to drizzle
2 tbsp
vegetable stock powder
1 tsp
cornflour (starch)
35 g
Thai massaman curry paste
30 g
coconut milk
150 g
agave syrup
20 g
canned white chickpeas drained
250 g
fresh long beans cut in 3 cm length
100 g
fresh button mushrooms cut in halves
100 g
salt plus extra for seasoning
1 teaspoon
fresh coriander to garnish

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

We Celebrate our Uniqueness 19 Recipes
International

You might also like...

Asparagus, Broccoli and Mushroom Rice

30min

Leek and Cheese Tart

1 h 5min

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min

Dukkah

5min

Vietnamese Style Noodle Salad (TM5)

40min

Roasted Jerusalem artichoke soup (gut health)

1 h

Steamed rhubarb (300-450 g)

20min

Baked beans

20min

Lentil and Pumpkin Pot Pies

1 h 25min

Tomato Kasoundi

2 h

Chhole (chickpea curry) and rice

45min

Biltong, Mushroom and Feta Paptert

1 h 15min