Skip to main content Search

Vegan Aubergine Massaman Curry
No ratings
Prep. 15min
Total 50min
4 portion
Sign up for free

Ingredients

  • onion quartered
    120 gram
  • peanut, unsalted, raw
    30 gram
  • red chilli, any type deseeded, cut in pieces
    1
  • olive oil plus 2 Tbsp for drizzling
    30 gram
  • freshly squeezed lemon juice
    50 gram
  • water
    450 gram
  • aubergine cut in cubes (1-2 cm)
    500 gram
  • vegetable stock paste
    1 teaspoon
    1 vegetable stock cube (for 0.5 l)
  • cornflour (starch)
    35 gram
  • Thai massaman curry paste
    30 gram
  • coconut milk
    150 gram
  • agave syrup
    20 gram
  • white chickpea, canned drained
    250 gram
  • green bean, frozen
    100 gram
  • button mushroom, fresh halved
    100 gram
  • salt plus extra to taste
    1 teaspoon
  • coriander, fresh 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

We Celebrate Our Uniqueness 32 Recipes
International
We Celebrate Our Uniqueness 30 Recipes
International

You might also like...

Kale, Broccolini and Cranberries with Almonds

4.1(53)

40min

Lemon Pasta

4.6(51)

35min

Allergen-friendly Roasted Butternut Squash and Black Bean Chilli

4.7(304)

45min

Chick Pea Curry

4.1(115)

35min

Tempeh bolognaise

4.6(106)

30min

Vegan Aubergine Rolls

4.4(7)

11 h 15min

Pizza Margherita

4.5(19)

2 h 10min

Fatayer with cheese and mint

4.7(15)

2 h 15min

Palak paneer

4.3(51)

1 h 15min

Tex-Mex Bowl

4.6(30)

50min

Warm Halloumi, Walnut and Pomegranate Salad

4.5(242)

45min

Fresh tomato tart

4.2(86)

40min

 Show all
Show all