Vegan Eggplant Massaman Curry

No ratings

Prep. 15min

Total 50min

4 portions

Ingredients

onions quartered
115 g
peanuts, unsalted, raw
30 g
red chilli, long deseeded, cut into pieces
1
olive oil plus 2 tbsp extra to drizzle
30 g
lemon juice
45 g
water
450 g
eggplant, medium-sized cubed (½ in.)
500 g
salt divided
1 ½ tsp
vegetable stock paste
1 tsp
cornstarch
30 g
Thai massaman curry paste
30 g
coconut milk
140 g
agave syrup
15 g
chickpeas, canned drained
255 g
green beans, frozen
100 g
button mushrooms, fresh, sliced sliced
100 g
cilantro, fresh to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 2035.8 mg

Protein 11.7 g

Calories 1843.1 kJ / 440.5 kcal

Fat 25.5 g

Fibre 11.2 g

Saturated Fat 7.6 g

Carbohydrates 42.2 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 21 Recipes
Canada

You might also like...

Lemon Rosemary Chicken and Rice

55min

Vegan Eggplant Massaman Curry

50min

Sun-Dried Tomato Spaghetti

45min

Spinach and Paneer Curry (Diabetes)

50min

Mushroom Brown Rice Risotto (Diabetes)

1 h 15min

Vegan Burgers

45min

Fish Ceviche

3 h 25min

Cheese Blintz Soufflé

1 h 10min

Angolan fish stew (Calulu)

50min

Vegan Bolognese

50min

Green Goddess Edamame Salad Bowl

1 h

Layered Thai green vegetable curry and rice

45min