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Satay Tofu Kebabs; Massaman Curry with Jasmine Rice
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Satay Tofu Kebabs; Massaman Curry with Jasmine Rice

4.0 (1 rating)

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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