Vegetable Massaman curry

4.2 11 ratings

Prep. 15 min

Total 45 min

6 portions

Ingredients

roasted unsalted peanuts
100 g
peanut oil plus extra to drizzle
20 g
onion (approx. 180 g), cut into quarters
1
long red chilli deseeded and cut into halves
1
Massaman curry paste
120 g
water
400 g
tamarind paste
20 g
palm sugar
20 g
fish sauce vegan
15 g
Vegetable stock paste
2 tsp
cinnamon quill
1
makrut lime leaves
3
red potatoes peeled and cut into pieces (2 cm)
400 g
sea salt to season
button mushrooms cut into halves
100 g
fresh oyster mushrooms cut into halves
100 g
eggplant cut into cubes (1-2 cm)
400 g
canned coconut cream
270 g
canned chickpeas (400 g), rinsed and drained
1 can
green beans cut into halves
100 g
fresh coriander leaves to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1529.5 mg

Protein 17.1 g

Energy 2025.5 kJ / 484.1 kcal

Fat 24.2 g

Fibre 14.5 g

Saturated Fat 10.5 g

Carbohydrates 56.4 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

Manifesto 202 recipes
Australia and New Zealand

Veggie and Vegan 20 recipes
Australia and New Zealand

You might also like...

Southern-style pork and bean casserole

40min

Leek and cheese tart

1h 15min

High Protein mac 'n cheese with pea and broccoli salad

40min

Spiced red lentil and chicken soup (Diabetes)

30min

Mushroom and ricotta cannelloni (Diabetes)

1h

Fast lamb curry with chickpea and cauliflower rice (Diabetes)

25min

Beetroot risotto

35min

Caribbean curry

40min

Mediterranean-style stuffed capsicum

45min

Black bean enchiladas

1h 20min

Vegetable bake with goat's feta

1h 30min

Vegetable chilli

50min