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

Energy 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

Tex-Mex Bowl

50 min

Nectarine, Stilton and Walnut Salad with a Raspberry Vinaigrette

10 min

Asparagus salad with tomatoes and goat's cheese

20 min

Jalapeño chicken lettuce wraps

30 min

Watermelon gazpacho with jalapeño oil

1 h 20 min

All-in-one Creamy Vegetable Pasta (Diabetes)

40 min

Pumpkin Curry

45 min

Quick and Spicy Black Beans

20 min

Mexican Black Bean Dip with Healthy Tortilla Chips

20 min

Mushroom Taco Filling

35 min

Vegan Green Pea Fritters

20 min