Satay Tofu Kebabs; Massaman Curry with Jasmine Rice

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