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Massaman Curry with Jasmine Rice
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Massaman Curry with Jasmine Rice

3.0 (8 ratings)

Ingredients

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 10 cloves
  • 2 tsp dried fennel seeds
  • 4 banana shallots, halved
  • 4 garlic cloves
  • 2 stalks fresh lemon grass, white part only, cut in pieces (1 cm)
  • 25 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 10 g vegetable oil
  • 2 fresh green chillies, halved, deseeded if desired
  • 30 g fresh coriander, stalks, cut in pieces plus leaves, for garnishing
  • 3 fresh makrut lime leaves
    or makrut lime leaves
  • 250 g jasmine rice
  • 1200 g water, plus 400 g boiling
  • 400 g coconut milk
  • 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 heaped tsp vegetable stock paste, homemade (see tip)
    or 1 heaped tsp vegetable stock cube (for 0.5 l) (see tip)
  • 1 tsp fine sea salt
  • 150 g green beans, trimmed, halved
  • 250 g cauliflower florets
  • 1 lime, cut in wedges, for serving

Nutrition
per 1 portion
Calories
2886.9 kJ / 690 kcal
Protein
14.8 g
Carbohydrates
109.3 g
Fat
19.6 g
Saturated Fat
14.7 g
Fibre
14 g
Sodium
709.3 mg

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