Vegan Eggplant Massaman Curry

No ratings

Prep. 15min

Total 50min

4 portions

Ingredients

onions quartered
115 g
peanuts, unsalted, raw
30 g
red chilli, long deseeded, cut into pieces
1
olive oil plus 2 tbsp extra to drizzle
30 g
lemon juice
45 g
water
450 g
eggplant, medium-sized cubed (½ in.)
500 g
salt divided
1 ½ tsp
vegetable stock paste
1 tsp
cornstarch
30 g
Thai massaman curry paste
30 g
coconut milk
140 g
agave syrup
15 g
chickpeas, canned drained
255 g
green beans, frozen
100 g
button mushrooms, fresh, sliced sliced
100 g
cilantro, fresh to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 2035.8 mg

Protein 11.7 g

Calories 1843.1 kJ / 440.5 kcal

Fat 25.5 g

Fiber 11.2 g

Saturated fat 7.6 g

Carbohydrates 42.2 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 21 Recipes
Canada

You might also like...

Green Goddess Salad

10min

Summer Fruit Crumble with Crème Anglaise

No ratings

Naturally Sweet Mango Sorbet

10min

Vegan Porridge with Fruits and Cinnamon

15min

Wholemeal Tacos with Pulled Pork in Beer Sauce

4 h 55min

Beetroot Carpaccio with Burrata

1 h 25min

IDB2024

2 h

Spicy Margarita Fizz

10min

Green Smoothie

10min

Lemon Ginger Sour

15min

Guacamole

5min

Vegan Toasts with Roasted Pepper and Cashew Nut Paste

5min