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Satay Tofu Kebabs; Massaman Curry with Jasmine Rice
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Ingredients
Satay Tofu Kebabs
- 2 limes, freshly squeezed juice only
- 1 fresh red chilli, halved, deseeded
- 1 garlic clove
- 20 g fresh root ginger, peeled, cut in round slices (2 mm)
- 10 g fresh coriander leaves, plus extra for garnishing
- 150 g crunchy peanut butter
- 40 g water
- 15 g light soy sauce
- 500 g firm tofu, patted dry, cut in pieces (4 cm)
- 100 g red onions, cut in wedges
- 150 g courgettes, cut in pieces (4 cm)
- 100 g cherry tomatoes
- 120 g button mushrooms, halved if large
Massaman Curry and Jasmine Rice
- 2 tsp dried fennel seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 10 cloves
- 10 g vegetable oil
- 2 stalks fresh lemon grass, white part only, cut in pieces (1 cm)
- 4 banana shallots, halved
- 4 garlic cloves
- 25 g fresh root ginger, peeled, cut in round slices (2 mm)
- 30 g fresh coriander, stalks only, cut in pieces
-
3
fresh kaffir lime leaves
or dried kaffir lime leaves - 2 fresh green chillies, halved, deseeded if desired
- 250 g jasmine rice
- 1200 g water
- 400 g coconut milk
- 400 g boiling water
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 400 g sweet potatoes, peeled, diced (4 cm)
- 150 g red pepper (approx. 1 large pepper), cut in pieces (3 cm)
- 1 Tbsp tamarind paste
- 2 bay leaves
- ½ tsp ground cinnamon
- 1 tsp salt
- 150 g green beans, trimmed, halved
- 250 g cauliflower florets
- 1 lime, quartered, for serving
- Nutrition
- per 1 portion
- Calories
- 4701 kJ / 1124 kcal
- Protein
- 45 g
- Carbohydrates
- 131 g
- Fat
- 49 g
- Saturated Fat
- 20 g
- Fibre
- 19 g
- Sodium
- 951 mg
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