Plant-based· VG · GF · DF · NUTS

Tempeh & Sweet Potato Massaman

Name: Tempeh & Sweet Potato Massaman
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Thai
Ingredients: 200g (1 pack) tempeh, 1.5cm cubes; 350g sweet potato, 1.5cm dice; 150g green beans, 3cm lengths; 1 × 400ml tin light coconut milk; 30g smooth peanut butter; 15ml rapeseed oil; 15ml tamari; 10ml maple syrup; 150ml water; 15g (1 stem) lemongrass; 15g fresh ginger; 30g spring onions, sliced; 2 cloves garlic, crushed; 7g cinnamon, cardamom, cumin, coriander, turmeric

A mild massaman of tempeh, sweet potato and green beans in light coconut with warm cinnamon and cardamom.

makes 17 blocks, about 27p each

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BatchJoy

batchjoy.com/recipes/tempeh-and-sweet-potato-massaman/

Illustration of a bowl of Tempeh & Sweet Potato Massaman

Time: 50 min30 min prep · 20 min cook
Makes: 17 blocks
Cost per blockPer block: 27p
Calories per blockCalories: 85 kcal
Fibre per blockFibre: 1.8g

You’ll need

Batch size

blocks

200g (1 pack)tempeh, 1.5cm cubes
350gsweet potato, 1.5cm dice
150ggreen beans, 3cm lengths
1 × 400ml tinlight coconut milk
30gsmooth peanut butter
15mlrapeseed oil
15mltamari
10mlmaple syrup
150mlwater

For the paste

15g (1 stem)lemongrass
15gfresh ginger
30gspring onions, sliced
2 clovesgarlic, crushed
7gcinnamon, cardamom, cumin, coriander, turmeric

or 3 tbsp (about 50g) massaman curry paste, but most contain chilli, so pick a mild one

Allergens: Peanuts, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Jasmine rice · Rice noodles · Quinoa

Method

Step 1: Fry the tempeh in half the oil until golden; set aside.
Step 2: Blitz the lemongrass, garlic, ginger and spring onions and fry in the rest of the oil with the spices for 2 minutes.
Step 3: Add the coconut milk, water, peanut butter, tamari, maple syrup and sweet potato. Simmer 15 minutes.
Step 4: Add the green beans and tempeh and simmer 5 minutes until the beans are just tender.
Step 5: Cool and freeze in 70g blocks.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	85	3.6g	8g	4.6g	1.8g	0.16g
Per 3 blocks	255	10.8g	24g	13.8g	5.4g	0.48g

Cook’s notes

Shop-bought massaman paste usually contains chilli, so this one is made from scratch.
Keep to the peanut butter amount: more fat can trigger reflux.
Firm tofu works instead of tempeh.

Serve it

Jasmine rice · Rice noodles · Quinoa.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 255 kcal and 10.8g protein before rice, bread or potatoes.

Tempeh & Sweet Potato Massaman questions

What if I can't find fresh lemongrass?

Lemongrass paste from a jar works; use about a tablespoon in place of the stem and fry it with the spices. Check the label, as some pastes contain onion or garlic.

Can I use ordinary potato instead of sweet potato?

Yes, and potato is traditional in a massaman. Cut it to the same size; it may need a few extra minutes to become tender.

Why fry the tempeh separately?

It gets a golden crust and holds its shape. Added back with the green beans at the end, it stays firm rather than breaking up in the sauce.