Vegan Eggplant Massaman Curry

3.7 3 rating

Prep. 15 min

Total 50 min

4 portions

Ingredients

yellow onions cut in quarters
120 g
raw unsalted peanuts
30 g
long red chilli deseeded, cut in pieces
1
vegetable oil
30 g
freshly squeezed lemon juice
50 g
water
450 g
eggplant cut in cubes (1-2 cm)
500 g
vegetable oil to drizzle
2 tbsp
vegetable stock powder
1 tsp
cornflour (starch)
35 g
Thai massaman curry paste
30 g
coconut milk
150 g
agave syrup
20 g
canned white chickpeas drained
250 g
fresh long beans cut in 3 cm length
100 g
fresh button mushrooms cut in halves
100 g
salt plus extra for seasoning
1 teaspoon
fresh coriander to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1160.1 mg

Protein 11.8 g

Calories 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 19 Recipes
International

You might also like...

No fail mash potato

No fail mash potato

20 min

Honey soy tofu with steamed rice

Honey soy tofu with steamed rice

40 min

Demo Recipe 4 - Creamy Potato Soup

Demo Recipe 4 - Creamy Potato Soup

30 min

Vegan bolognese

Vegan bolognese

50 min

Vegetable Massaman curry

Vegetable Massaman curry

45 min

Vegan Aubergine Massaman Curry

Vegan Aubergine Massaman Curry

50 min

Grilled Courgette Salad with Lemon Basil Dressing

Grilled Courgette Salad with Lemon Basil Dressing

35 min

Charred leek gulai sayur

Charred leek gulai sayur

1 h 10 min

Gwinganna mushroom and vegetable crêpes

Gwinganna mushroom and vegetable crêpes

45 min

Dubai pistachio chocolate balls

Dubai pistachio chocolate balls

1 h 45 min

Vegetarian nuggets

Vegetarian nuggets

30 min

Best lemon drizzle cake

Best lemon drizzle cake

35 min