Vegan Eggplant Massaman Curry

3.7 3 ratings

Prep. 15 min

Total 50 min

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...

Vegan Toasts with Roasted Capsicum and Cashew Nut Paste

30 min

Charred leek gulai sayur

1 h 10 min

Vegetarian sausage rolls with spelt pastry

1 h 40 min

Mushroom brown rice risotto (Diabetes)

1 h 15 min

Black bean chilli with guacamole and "corn chips" (Diabetes)

55 min

Sichuan zucchini and eggplant

1 h 15 min

Rich mushroom stew with buttermilk dumplings

45 min

Pea shakshuka with bacon dust

55 min

Creamy Coconut Dhal

25 min

Loaded chickpea masala with spelt chapatis (Diabetes)

40 min

Sweet potato lentil pie

50 min

Bean ratatouille with halloumi

30 min