Butternut Squash & Tempeh Massaman Curry with Spinach & Aubergine

15mins Prep time

20mins Cook time

2 Serves

You'll need:

1 Jar of Bay’s Kitchen Thai Massaman Stir-in Sauce
8g Bay’s Kitchen Concentrated Vegetable Stock
120g Aubergine
120g Tempeh or firm tofu
100ml Coconut milk
85g Spinach
80g Butternut squash
50ml Water
20g Peanut butter
10g Coriander
1 Red chilli*, thinly sliced
Salt & pepper

To Serve:

Rice, gluten free naan bread or poppadoms

Nutrition (per serve):

Kcal – 428
Fat – 31g
of which saturates – 19g
Carbohydrates – 19g
of which sugars – 7.9g
Fibre – 5.7g
Protein – 15g
Salt – 2.2g

Please note this claculation does not include the rice, gluten free naan bread or poppadoms to serve.

Step #1

Cut the butternut squash, aubergine and tempeh / tofu into small cubes, cover with half the jar of Bay’s Kitchen Thai Massaman Stir-in Sauce and leave to marinade for a few hours in the fridge.

Step #2

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.

Step #3

Mix the Bay’s Kitchen Concentrated Vegetable Stock with the water, then add this, the remaining Bay’s Kitchen Thai Massaman Stir-in Sauce and the coconut milk to the pan.

Step #4

Cover the pan and simmer on a medium heat for 20-25 minutes until the vegetables are cooked.

Step #5

Stir through the peanut butter, and season with salt and pepper to taste.

Step #6

Garnish with red chilli and coriander.

Step #7

Serve with rice, gluten free naan or poppadoms.

Stir, Simmer & Serve

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