Recipe

Autumn 🍂 TEMPHtations Vegan 🌱 Creation 4:

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Autumn 🍂 TEMPHtations Vegan 🌱 Creation 4:

A dry and spicy, autumnal 🌶 Thai red curry, with tempeh, shredded jackfruit and delicate squash- served with rice noodles and steamed Pok Choi.

Serves 3-4

Ingredients
* 1 tbsp vegetable oil
* 1 tbsp ginger & garlic paste
* 5-6 tbsp red curry paste
* 400ml coconut milk
* 300g of @plantpowerfoods Tempeh, cut into large chunks
* 200g @bionaorganic drained young shredded jackfruit from can. To shred the jackfruit pieces, bash the pieces using a pestle and mortar till they shred.
* 300g delicate squash cut in small cubes
* kaffir lime leaves (ideally fresh)
* 1 tsp brown sugar
* ½ small pack Thai basil
* 1 red chilli, sliced diagonally
* thumb-sized piece ginger, cut into matchsticks
* cooked rice noodles

Method

* Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 400ml coconut milk.
* Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
* Add tempeh, shredded jackfruit, cubes of squash and kaffir lime leaves, and simmer gently until most of the liquid is evaporated.
* Add af pinch of brown sugar, then taste – season to taste.
* Take off the heat and add basil, chilli and ginger sticks 🌶
* Serve with rice noodles and steamed Pok Choi.

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