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Vegan Eggplant Massaman Curry
No ratings
Prep. 15 min
Total 50 min
4 portions
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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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