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<\/a><\/p>\n <\/p>\n Blend everything into a smooth taste. <\/b> Method<\/u><\/b><\/p>\n In a large wok, warm the oil over medium to heat. Pan fry the tempeh till crispy, set aside.<\/p>\n In the same pan add the curry paste and cook, stirring, for about 2 minutes until fragrant. Add the coconut milk, stock, tamari\/fish sauce, green beans, eggplant butternut squash Cook, stirring occasionally, until sauce has thickened and vegetables are just tender, about 10mins.<\/p>\n Add the or spinach and pan fried tempeh and cook for a further 2 minutes until everything comes together.<\/p>\n Serve curry in bowls over the cooked black or red rice with the option of toppings; fried shallots, cilantro, beansprouts and sambal on the side.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n\n
\nCurry<\/u><\/b><\/p>\n\n