Butternut Squash & Tempeh Massaman Curry with Spinach & Aubergine
With the start of winter approaching, it’s time to tuck into something warm & hearty like this delicious, healthy Massaman Curry. The tempeh gives this dish a protein boost and blends perfectly with the curry which is bursting with flavor and spices. Give this one a go – it won’t disappoint!
Serves: 2 Persons
Prep time: 15 Minutes
Cook time: 20-25 Minutes
Total time: 35-40 Minutes
1 Jar organic Thai Massaman Stir-in Sauce
120g Tempeh or firm tofu
100ml Coconut milk
80g Butternut squash
50ml Vegetable stock* or warm water
20g Peanut butter
1 Red chilli, thinly sliced**
Salt & pepper
Rice, gluten free naan bread or poppadoms to serve
Cut the butternut squash, aubergine and tempeh/ tofu into small cubes, cover with half the jar of the Thai Massaman Stir-in Sauce and leave to marinade for a few hours in the fridge.
Put a pan on medium high heat and add the squash, aubergine and tempeh / tofu. Fry for a few minutes until some of the edges start to brown.
Add the remaining the Thai Massaman stir in sauce, along with the coconut milk and stock, cover and simmer on a medium heat for 20-25 minutes until the vegetables are cooked.
Stir through the peanut butter, and season with salt and pepper to taste.
Garnish with red chilli and coriander.
Serve with rice, naan or poppadoms.
Nutrition (per serve)
Kcal – 427 Fat – 31g of which saturates – 19g Carbohydrates – 18g of which sugars – 7.7g Fibre – 5.8g Protein – 15g Salt – 2.1g
Please note this claculation does not include the rice, gluten free naan bread or poppadoms to serve.