Vegan Eggplant Massaman Curry

4.0 2 rating

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...

Avgolemono (Greek-style Chicken Soup)

40 min

Spinach and Paneer Curry (Diabetes)

50 min

Pork with Chili and Coconut Relish (Diabetes)

45 min

Mushroom and Ricotta Cannelloni (Diabetes)

1 h

The Best Egg Salad Open Sandwich (Diabetes, TM6)

35 min

Falafel Waffle

40 min

Spinach Dumplings in Tomato Ragout

1 h

Coconut Dhal

25 min

Vegan Bolognese

50 min

Lemon Pasta

35 min

West African Peanut Soup with Chicken

50 min

Tuscan White Bean Stew

1 h