Vegan Eggplant Massaman Curry

No ratings

Prep. 15 min

Total 50 min

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

Energy 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...

Chickpea Ratatouille

1 h

S'more Brownie Cups

55 min

Vegetarian Curry

40 min

Vegan Eggplant Massaman Curry

50 min

Broccoli and Bacon Bites

1 h

Fruit Ice Cream

5 min

Vegan Burgers

45 min

Miso Mushrooms Toast with Tahini Yogurt

45 min

Canarian Potatoes with Red and Green Sauce

1 h

Spaghetti alla Puttanesca

35 min

Coconut Dhal

25 min

Pea, Cherry Tomato and Feta Hummus Wraps

10 min