Vegan Eggplant Massaman Curry

4.0 2 ratings

Prep. 15 min

Total 50 min

4 portions

Ingredients

yellow onions quartered
4 oz
raw unsalted peanuts
1 oz
long red chili deseeded, cut into pieces
1
olive oil plus 2 tbsp extra to drizzle
1 oz
freshly squeezed lemon juice
1 ½ oz
water
16 oz
eggplant cubed (½ in.)
17 ½ oz
salt divided
1 ½ tsp
vegetable stock paste
1 tsp
corn starch
1 oz
Thai massaman curry paste
1 oz
coconut milk
5 oz
agave syrup
½ oz
canned garbanzo beans drained
9 oz
frozen green bean
3 ½ oz
fresh button mushrooms sliced
3 ½ oz
cilantro to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1138.7 mg

Protein 11.5 g

Calories 1807.6 kJ / 432 kcal

Fat 24.9 g

Fibre 11.1 g

Saturated Fat 7.6 g

Carbohydrates 41.5 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

TM7™ Manifesto 200 Recipes
United States

We Celebrate our Uniqueness 25 Recipes
United States

You might also like...

Show all

Chickpea Ratatouille

1 Std.

Nourish Bowl (Diabetes)

55 Min

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

45 Min

Tomato Soup with Burrata

35 Min

Pesto Pasta Salad

30 Min

Cauliflower Steaks

45 Min

Stuffed Peppers with Herbed Quinoa

50 Min

Ramen Noodle Soup

40 Min

Spicy Sweet Potato and Kale Soup

40 Min

Vegetable Consommé with Gnocchi

30 Min

Vegan Mac and Cheese (TM7)

20 Min

Pasta Primavera

35 Min

Show all