Massaman Curry with Butternut, Tempeh, Spinach and Aubergine
Used in this recipe
Recipe: Bay’s Kitchen
Massaman is a mild Thai curry flavoured with cinnamon, cardamom and cumin. The squash, aubergine and tempeh first spend a few hours in half of the sauce. They are then fried and simmered in coconut milk until tender, and peanut butter, stirred in at the end, gives the sauce a rounder flavour.
Lemongrass, ginger and coconut cream are already in Bay’s Kitchen Thai Massaman Sauce, but onion and garlic are not. Plan ahead for the marinating time: if you get everything ready at lunchtime, you only need about 30 minutes at the stove in the evening.
Method
- Cut the squash, aubergine and tempeh into cubes of about 1.5 cm. Mix with half the sauce, cover and leave to marinate in the fridge for a few hours.
- Get a non-stick frying pan nice and hot. Fry the marinated cubes for a few minutes until the edges start to brown.
- Pour in the stock, the rest of the sauce and the coconut milk. Cover and simmer over a medium heat for 20 to 25 minutes, until the squash and aubergine are tender.
- Fold in the spinach and cook for 2 minutes until wilted. Stir in the peanut butter and season the curry with salt and pepper.
- Slice the chilli into thin rings and scatter over the curry with the chopped coriander. Serve with rice.
Tips
- Chilli is low FODMAP but can still irritate a sensitive gut. If you know it affects you, leave it out.
- The recipe uses only a little butternut, about 40 g per serving. If you’d like more squash, use Hokkaido pumpkin: our FODMAP list has it under ‘Low FODMAP’, while butternut appears under ‘In small amounts’.
