Satay Tofu Kebabs; Massaman Curry with Jasmine Rice

Name: Satay Tofu Kebabs; Massaman Curry with Jasmine Rice
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4 portions
Ingredients: 2 limes; 1 garlic clove; 150 g crunchy peanut butter; 15 g light soy sauce; 40 g water; 1 fresh red chilli; 20 g fresh root ginger; 10 g fresh coriander leaves; 500 g firm tofu; 100 g red onions; 150 g courgettes; 100 g cherry tomatoes; 120 g button mushrooms; 2 tsp cumin seeds; 2 tsp coriander seeds; 10 cloves; 2 tsp dried fennel seeds; 4 banana shallots; 4 garlic cloves; 2 stalks fresh lemon grass; 25 g fresh root ginger; 10 g vegetable oil; 2 fresh green chillies; 30 g fresh coriander; 3 fresh makrut lime leaves; 250 g jasmine rice; 1200 g water; 400 g coconut milk; 400 g sweet potatoes; 150 g red pepper

4.0 1 évaluation

Préparation 10min

Total 2h 20min

4 portions

Ingrédients

Satay Tofu Kebabs

limes freshly squeezed juice only
2
garlic clove
1
crunchy peanut butter
150 g
light soy sauce
15 g
water
40 g
fresh red chilli halved, deseeded
1
fresh root ginger peeled, cut in round slices (2 mm)
20 g
fresh coriander leaves plus extra for garnishing
10 g
firm tofu patted dry, cut in pieces (4 cm)
500 g
red onions cut in wedges
100 g
courgettes cut in pieces (4 cm)
150 g
cherry tomatoes
100 g
button mushrooms halved if large
120 g

Massaman Curry and Jasmine Rice

cumin seeds
2 tsp
coriander seeds
2 tsp
cloves
10
dried fennel seeds
2 tsp
banana shallots halved
4
garlic cloves
4
fresh lemon grass white part only, cut in pieces (1 cm)
2 stalks
fresh root ginger peeled, cut in round slices (2 mm)
25 g
vegetable oil
10 g
fresh green chillies halved, deseeded if desired
2
fresh coriander stalks only, cut in pieces
30 g
fresh makrut lime leaves
3
makrut lime leaves
jasmine rice
250 g
water
1200 g
coconut milk
400 g
sweet potatoes peeled, diced (4 cm)
400 g
red pepper (approx. 1 large pepper), cut in pieces (3 cm)
150 g
tamarind paste
1 Tbsp
bay leaves
2
ground cinnamon
½ tsp
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade, crumbled
boiling water
400 g
salt
1 tsp
green beans trimmed, halved
150 g
cauliflower florets
250 g
fresh coriander leaves for garnishing
lime quartered, for serving
1