top of page
  • Adriano dos Santos

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 Aubergine

120g Tempeh or firm tofu

100ml Coconut milk

85g Spinach

80g Butternut squash

50ml Vegetable stock* or warm water

20g Peanut butter

10g Coriander

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.

19 views0 comments


bottom of page