Vegan Aubergine Massaman Curry

3.3 4 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...

Pico de Gallo

5min

Tomato Soup with Burrata

35min

Vegan Eggplant Massaman Curry

50min

Butter Chickpea Curry with Cauliflower Rice

25min

Chestnut, Mushroom and Cranberry Tart

1 h

Mushroom Wellington

2 h 20min

Whole roast broccoli with romesco sauce

45min

Satay Tofu Kebabs

1 h 5min

Tagliatelle with Pea Pesto and Poached Eggs

30min

Charred cauliflower makhani

1 h

Vegan Mushroom Masala with Chilli and Turmeric

25min

Baby-friendly Potato, Spinach and Pea Curry with Chapatis

1 h 25min