Massaman Curry with Jasmine Rice

Name: Massaman Curry with Jasmine Rice
Prep time: 10 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 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; 1 Tbsp tamarind paste; 2 bay leaves; ½ tsp ground cinnamon; 1 heaped tsp vegetable stock paste, homemade; 1 tsp fine sea salt; 150 g green beans; 250 g cauliflower florets; 1 lime

3.0 11 évaluations

Préparation 10min

Total 1h

4 portions

Ingrédients

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, cut in pieces plus leaves, for garnishing
30 g
fresh makrut lime leaves
3
makrut lime leaves
jasmine rice
250 g
water plus 400 g boiling
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 paste, homemade (see tip)
1 heaped tsp
1 heaped tsp vegetable stock cube (for 0.5 l), (see tip)
fine sea salt
1 tsp
green beans trimmed, halved
150 g
cauliflower florets
250 g
lime cut in wedges, for serving
1