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

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