Butternut Squash & Tempeh Massaman Curry with Spinach & Aubergine (vegan, gluten free)

Portions

2

Preparation

5 min.

preparation

20 min.

1 Voice Bay's Kitchen Thai Massaman Sauce

8 g Bay's Kitchen Vegetable bouillon

120g Aubergine

120g Tempeh or solid Tofu

100ml Coconut milk

85g spinach

80g Butternut squash

50ml water

20g peanut butter

10g Coriander

1 red chili pepper, thinly sliced*

Salt & Pfeffer

*While chilies are a low FODMAP ingredient, some people with irritable bowel syndrome have higher numbers of chili pepper pain receptors in their gut, which can cause symptoms. If you are sensitive to chili, you can include it in this recipe omit.

1. Cutting the butternut squash, the eggplant and the Tempeh / Tofu into small cubes, cover them with half of the glass Bay's Kitchen Thai Massaman Sauce and leave it in the fridge for a few hours marinate

2. Heat a pan over medium heat and add the pumpkin, eggplant and Tempeh / Tofu in it. Fry for a few minutes until the edges begin to brown become.

3. Mix the Bay's Kitchen Add the vegetable broth to the water and add the rest Bay's Kitchen Thai Massaman Pour the sauce and the coconut milk into the Pfanne.

4. The Cover the pan and simmer over medium heat for 20-25 minutes until the vegetables are tender is.

5. Die Stir in the peanut butter and season with salt and pepper.

6. With red chili and coriander to garnish

7. With Kings, gluten-free Naan or Poppadoms to serve