Vegan Eggplant Massaman Curry

4.0 2 ratings

Prep. 15 min

Total 50 min

4 portions

Ingredients

yellow onions quartered
4 oz
raw unsalted peanuts
1 oz
long red chili deseeded, cut into pieces
1
olive oil plus 2 tbsp extra to drizzle
1 oz
freshly squeezed lemon juice
1 ½ oz
water
16 oz
eggplant cubed (½ in.)
17 ½ oz
salt divided
1 ½ tsp
vegetable stock paste
1 tsp
corn starch
1 oz
Thai massaman curry paste
1 oz
coconut milk
5 oz
agave syrup
½ oz
canned garbanzo beans drained
9 oz
frozen green bean
3 ½ oz
fresh button mushrooms sliced
3 ½ oz
cilantro to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1138.7 mg

Protein 11.5 g

Calories 1807.6 kJ / 432 kcal

Fat 24.9 g

Fibre 11.1 g

Saturated Fat 7.6 g

Carbohydrates 41.5 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

TM7™ Manifesto 200 Recipes
United States

We Celebrate our Uniqueness 25 Recipes
United States

You might also like...

Bean and Broccoli Fritters with Mango Salad (Diabetes)

25 min

Green Goddess Salad

10 min

Mushroom and Ricotta Cannelloni (Diabetes)

1 h

Crunchy Salad with Green Goddess Dressing (Diabetes)

20 min

Chickpea Ratatouille

1 h

Cauliflower Tacos Al Pastor

1 h 10 min

Green Goddess Salad

10 min

Kamut Salad with Spicy Lemon Vinaigrette

9 h 25 min

Mushroom Brown Rice Risotto (Diabetes)

1 h 15 min

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

45 min

Date and Nut Balls

20 min

Vegan Cashew Sauté

35 min