Vegan Aubergine Massaman Curry

2.7 3 ratings

Prep. 15min

Total 50min

4 portions

Ingredients

onions quartered
120 g
raw unsalted peanuts
30 g
red chilli deseeded, cut in pieces
1
olive oil plus 2 Tbsp for drizzling
30 g
freshly squeezed lemon juice
50 g
water
450 g
aubergine cut in cubes (1-2 cm)
500 g
vegetable stock paste, homemade
1 tsp
1 vegetable stock cube (for 0.5 l)
cornflour
35 g
Thai massaman curry paste
30 g
coconut milk
150 g
agave syrup
20 g
tinned chickpeas drained
250 g
frozen green beans
100 g
fresh button mushrooms halved
100 g
fine sea salt plus extra to taste
1 tsp
fresh coriander 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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Manifesto 203 Recipes
UK and Ireland

We Celebrate Our Uniqueness 28 Recipes
UK and Ireland

You might also like...

Seitan Chilli

25min

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min

Vegan Burgers

45min

Spinach with Chickpeas (Espinacas con Garbanzos)

30min

Vegan burgers

45min

Sweet Potato and Courgette Frittata

45min

Pearl Barley and White Bean Stew

1 h

Broad Bean and Chickpea Falafels

50min

Vegan Bolognese

50min

Vegetable Massaman curry

45min

Sun-dried Tomato Pesto Lasagne

1 h 25min

Butter Chickpea Curry with Cauliflower Rice

25min