Vegan Aubergine Massaman Curry

No ratings

Prep. 15min

Total 50min

4 portion

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

You might also like...

Pesto Pasta Salad

30min

Hand Ripped Cabbage

20min

Curried Lentils

5 h 15min

Chhole (chickpea curry)

35min

Lentil Roast with Sweet Potato and Celeriac Purée

1 h

Falafel with beetroot hommus

20min

Baby-friendly Delicious Coconut Dhal

30min

Sweet Potato Curry

30min

Spaghetti Squash with Chilies, Lime and Dukkah

1 h 5min

Chilli con tempeh

20min

Silverbeet dahl

8 h 40min

Ancho chilli bean bowl

1 h

Show all

Show all