Vegetable Massaman curry

3.5 2 ratings

Prep. 15 min

Total 45 min

4 portions

Ingredients

roasted unsalted peanuts
70 g
peanut oil plus extra to drizzle
15 g
onion cut into quarters
100 g
long red chilli deseeded and cut into halves
½
Massaman curry paste
80 g
water
400 g
tamarind paste
15 g
palm sugar
15 g
fish sauce vegan
10 g
Vegetable stock paste
1 ½ tsp
cinnamon quill
½
makrut lime leaves
2
red potatoes peeled and cut into pieces (2 cm)
270 g
sea salt to season
button mushrooms cut into halves
65 g
fresh oyster mushrooms cut into halves
65 g
eggplant cut into cubes (1-2 cm)
270 g
canned coconut cream
180 g
canned chickpeas rinsed and drained
⅔ can
green beans cut into halves
65 g
fresh coriander leaves to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1537.9 mg

Protein 16.8 g

Energy 1995.8 kJ / 477 kcal

Fat 25 g

Fibre 13.3 g

Saturated Fat 10.6 g

Carbohydrates 53 g

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