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

Calories 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...

Show all

Lemony Apple Cider Vinaigrette

5 分钟

Low Carb Stuffed Acorn Squash

1小时 20 分钟

Southwest Quinoa

40 分钟

Kale Caesar Salad with Parmesan Bread Crumbs

25 分钟

Green Shakshuka

40 分钟

Spicy Udon Noodles with Tempeh (Matthew Kenney) Metric

5小时 40 分钟

Chickpea Ratatouille

1小时

Orange and Cardamom Granola Clusters (Diabetes)

1小时 15 分钟

Lentil moussaka

2小时 20 分钟

Cauliflower cheese

55 分钟

Tomato Soup with Grilled Cheese Sandwiches

40 分钟

Indian vegetable curry

50 分钟

Show all