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®.

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...

Coconut Dhal

25 min

Chickpea Ratatouille

1 h

Orange Yogurt Cake (Diabetes)

1 h

Sweet Potato Pancakes with Orange and Strawberries (Diabetes)

45 min

The Best Egg Salad Open Sandwich (Diabetes, TM6)

35 min

Mushroom Taco Filling

35 min

Mushroom Taco Filling

35 min

Greek Lentils and Rice

40 min

Lentil Moussaka

2 h 20 min

Mushroom Risotto (TM6)

40 min

Tex-Mex Bowl

50 min

Quick Refried Beans

20 min