Vegan Aubergine Massaman Curry

No ratings

Prep. 15 min

Total 50 min

4 portion

Ingredients

onion quartered
120 gram
peanut, unsalted, raw
30 gram
red chilli, any type deseeded, cut in pieces
1
olive oil plus 2 Tbsp for drizzling
30 gram
freshly squeezed lemon juice
50 gram
water
450 gram
aubergine cut in cubes (1-2 cm)
500 gram
vegetable stock paste
1 teaspoon
1 vegetable stock cube (for 0.5 l)
cornflour (starch)
35 gram
Thai massaman curry paste
30 gram
coconut milk
150 gram
agave syrup
20 gram
white chickpea, canned drained
250 gram
green bean, frozen
100 gram
button mushroom, fresh halved
100 gram
salt plus extra to taste
1 teaspoon
coriander, fresh for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 1160.1 mg

Protein 11.8 g

Energy 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 32 recipes
International

You might also like...

Shrimp, Tofu & Egg Casserole

25 min

Asian-style Rice with Eggs and Vegetables

No ratings

Gluten-Free Vegan Lentil Wraps

No ratings

Demo Recipe 4 - Creamy Potato Soup

30 min

Chopsuey (Mixed Vegetables)

20 min

Brazilian Limeade

10 min

Indonesian-style Vegan Vegetable Fritters (TM5)

40 min

Low fat vanilla and raspberry skyr ice cream

10 h 15 min

Blackberry Mojito

1 h 45 min

Crispy Eggplant with Tomato Basil Sauce

50 min

Refreshing cucumber and pear juice

25 min

Lemon Ginger Morning Elixir

45 min