Skip to main content Search

Vegan Aubergine Massaman Curry
3.3 4 ratings
Prep. 15 min
Total 50 min
4 portions
Sign up for free

Ingredients

  • onions quartered
    120 g
  • raw unsalted peanuts
    30 g
  • red chilli deseeded, cut in pieces
    1
  • olive oil plus 2 Tbsp for drizzling
    30 g
  • freshly squeezed lemon juice
    50 g
  • water
    450 g
  • aubergine cut in cubes (1-2 cm)
    500 g
  • vegetable stock paste, homemade
    1 tsp
    1 vegetable stock cube (for 0.5 l)
  • cornflour
    35 g
  • Thai massaman curry paste
    30 g
  • coconut milk
    150 g
  • agave syrup
    20 g
  • tinned chickpeas drained
    250 g
  • frozen green beans
    100 g
  • fresh button mushrooms halved
    100 g
  • fine sea salt plus extra to taste
    1 tsp
  • fresh coriander for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 1160.1 mg
Protein 11.8 g
Calories 1894.9 kJ / 452.9 kcal
Fat 25.9 g
Fibre 11.3 g
Saturated Fat 7.9 g
Carbohydrates 44.2 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

Manifesto 203 Recipes
UK and Ireland
We Celebrate Our Uniqueness 28 Recipes
UK and Ireland

You might also like...

Butter Chickpea Curry with Cauliflower Rice

4.3(113)

25 min

Vegan Bolognese

4.4(10)

50 min

Root Vegetable Korma with Basmati Rice

3.4(16)

1 h 45 min

Massaman Curry with Jasmine Rice

3.0(11)

1 h

Satay Tofu Kebabs

3.2(24)

1 h 5 min

Patatas Bravas with Aioli

3.9(31)

1 h 15 min

Vegan Spanish Omelette

3.6(28)

40 min

Quinoa Burger and Yellow Tomato Ketchup

3.9(7)

2 h

Slow-cooked Chickpea Stew

2.7(71)

4 h 15 min

Vegetarian Medallions

4.0(4)

1 h 10 min

Seitan Chilli

4.1(30)

25 min

Sweet and Sour Tofu with Un-fried Rice

4.6(97)

2 h 5 min