Vegan Eggplant Massaman Curry

3.7 3 ratings

Prep. 15min

Total 50min

4 portions

Ingredients

yellow onions cut in quarters
120 g
raw unsalted peanuts
30 g
long red chilli deseeded, cut in pieces
1
vegetable oil
30 g
freshly squeezed lemon juice
50 g
water
450 g
eggplant cut in cubes (1-2 cm)
500 g
vegetable oil to drizzle
2 tbsp
vegetable stock powder
1 tsp
cornflour (starch)
35 g
Thai massaman curry paste
30 g
coconut milk
150 g
agave syrup
20 g
canned white chickpeas drained
250 g
fresh long beans cut in 3 cm length
100 g
fresh button mushrooms cut in halves
100 g
salt plus extra for seasoning
1 teaspoon
fresh coriander to garnish

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

We Celebrate our Uniqueness 19 Recipes
International

You might also like...

Curried Lentils

5 h 15min

Satay noodle salad

35min

Amritsari dal

26 h

Potato Pancakes

45min

Pizza Margherita

2 h 10min

Filo spinach slice

55min

Green Goddess Spelt Pasta

15min

Tomato pasta with vegetables and feta

30min

Cheese Omelette with Spinach and Tomatoes

30min

Melanzane parmigiana

2 h 5min

Avial (vegetables in yoghurt)

30min

Ancho chilli bean bowl

1 h

Show all

Show all