Veggie Massaman
Mild Thai massaman of tempeh, squash and green beans in coconut with warm spices.
makes 16 blocks, about 29p each
- Time
- 45 min10 min prep · 35 min cook
- Makes
- 16 blocks
- Cost per blockPer block
- 29p
- Calories per blockCalories
- 87 kcal
- Spice
- 2 of 5
You’ll need
- 400ml (1 tin)coconut milk
- 200g (1 pack)tempeh, 1.5cm cubes
- 200gonion, sliced
- 100gbutternut squash, 1.5cm dice
- 100gfrozen fine green beans, 3cm lengths
- 20mllime juice
- 15mlsoy or tamari
- 10gfresh coriander
- 3lime leaves
- 15mlrapeseed oil
- 100mlwater
For the paste
- 15g (1 tbsp)lemongrass paste
- 15ggarlic
- 12gginger (for galangal)
- 1red chilli
- 8gspice mix: smoked paprika, cumin, ground coriander 1 tsp each; turmeric ½ tsp; pinch each of cinnamon, pepper, cloves, cardamom, nutmeg, chilli flakes
or 3 tbsp (about 50g) massaman curry paste; check the label for shrimp if you need it vegan
Allergens: Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.
Serve it
Jasmine rice and crushed peanuts · Rice noodles · Roasted sweet potato wedges
Method
- Step 1: Heat 1 tbsp of the oil in a large pan over a medium-high heat and fry the tempeh for 6 minutes until golden; lift out.
- Step 2: Lower the heat to medium, add the rest of the oil and soften the onion for 8 minutes. Add the garlic, ginger, chilli, lemongrass paste and spice mix and fry for 2 minutes until it smells toasty.
- Step 3: Add the coconut milk, water, lime leaves and squash. Simmer, uncovered, for 12 minutes until the squash is just tender.
- Step 4: Add the green beans and tempeh and simmer for 5 minutes. Season with the soy and lime juice and stir in the coriander.
- Step 5: Remove the lime leaves, cool, portion into 70g blocks and freeze.
Hotter: keep the chilli seeds in and add a second chilli.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 87 | 3.4g | 3.6g | 6.3g | 3.1g | 0.16g |
| Per 3 blocks | 261 | 10.2g | 10.8g | 18.9g | 9.3g | 0.48g |
Cook’s notes
- Shortcut: 3 tbsp Tesco Massaman paste (180g £2.25) replaces the lemongrass and spices; check the label for shrimp if you need it vegan.
- A spoon of peanut butter and some cubed potato make it more traditional.
Serve it
Jasmine rice and crushed peanuts · Rice noodles · Roasted sweet potato wedges.
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 261 kcal and 10.2g protein before rice, bread or potatoes.
Veggie Massaman questions
Can I use tofu instead of tempeh?
Firm tofu, pressed and cut into cubes, works. Fry it until golden in the same way so it holds its shape.
Can I use sweet potato instead of butternut squash?
Yes, at the same dice. It may need a couple of extra minutes to become tender.
Can I use a fresh lemongrass stalk instead of paste?
Yes. Peel off the tough outer layers and finely chop or grate the tender inner part, then fry it with the garlic and ginger.
Sauces that go with it
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Updated . Nutrition, costs and yields are estimates.