03/05/05 07:04 AM
Tempeh & baked butternut squash satay curry

*contains nuts

1 butternut squash
1 red pepper
150g tempeh
2 tbs peanut butter
1 dried red chilli
1 tsp diced fresh ginger
2 cloves garlic diced
2 tbs tomato puree
1 tbs toasted sesame oil

bake butternut squash for 1 hour at 200 degrees C & remove skin, chop into chunks
chop tempeh into cubes
slice pepper & remove seeds
heat sesame oil and add the satay ingredients, stir until soft then add squash, pepper, tempeh- stir fry until coated.
Cook until tempeh & pepper are done, adding water if necessary

serve with rice or rice noodles

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