Vegetable Massaman curry

4.2 13 ratings

Prep. 15 min

Total 45 min

6 portions

Ingredients

roasted unsalted peanuts
100 g
peanut oil plus extra to drizzle
20 g
onion (approx. 180 g), cut into quarters
1
long red chilli deseeded and cut into halves
1
Massaman curry paste
120 g
water
400 g
tamarind paste
20 g
palm sugar
20 g
fish sauce vegan
15 g
Vegetable stock paste
2 tsp
cinnamon quill
1
makrut lime leaves
3
red potatoes peeled and cut into pieces (2 cm)
400 g
sea salt to season
button mushrooms cut into halves
100 g
fresh oyster mushrooms cut into halves
100 g
eggplant cut into cubes (1-2 cm)
400 g
canned coconut cream
270 g
canned chickpeas (400 g), rinsed and drained
1 can
green beans cut into halves
100 g
fresh coriander leaves to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1529.5 mg

Protein 17.1 g

Calories 2025.5 kJ / 484.1 kcal

Fat 24.2 g

Fibre 14.5 g

Saturated Fat 10.5 g

Carbohydrates 56.4 g

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Australia and New Zealand

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