Vegetable Massaman curry

4.4 8 rating

Prep. 15min

Total 45min

6 portions

Ingredients

roasted unsalted peanuts
100 g
peanut oil plus extra to drizzle
20 g
onion (approx. 180 g), cut into quarters
1
long red chilli deseeded and cut into halves
1
Massaman curry paste
120 g
water
400 g
tamarind paste
20 g
palm sugar
20 g
fish sauce vegan
15 g
Vegetable stock paste
2 tsp
cinnamon quill
1
makrut lime leaves
3
red potatoes peeled and cut into pieces (2 cm)
400 g
sea salt to season
button mushrooms cut into halves
100 g
fresh oyster mushrooms cut into halves
100 g
eggplant cut into cubes (1-2 cm)
400 g
canned coconut cream
270 g
canned chickpeas (400 g), rinsed and drained
1 can
green beans cut into halves
100 g
fresh coriander leaves to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1529.5 mg

Protein 17.1 g

Calories 2025.5 kJ / 484.1 kcal

Fat 24.2 g

Fiber 14.5 g

Saturated fat 10.5 g

Carbohydrates 56.4 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 202 Recipes
Australia and New Zealand

Veggie and Vegan 20 Recipes
Australia and New Zealand

You might also like...

Vegan bolognese

50min

Ricotta gnocchi with walnut and spinach pesto

35min

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4 h

Loaded chickpea masala with spelt chapatis (Diabetes)

40min

Black bean chilli with guacamole and "corn chips" (Diabetes)

55min

Mushroom and ricotta cannelloni (Diabetes)

1 h

Silverbeet and mushroom tart (Diabetes)

1 h 35min

Vegetarian nuggets

30min

Creamy Coconut Dhal

25min

Bean ratatouille with halloumi

30min

Vegan burgers

45min

Honey soy tofu with steamed rice

40min