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 )

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Niveau facile

Temps de préparation 10min

Temps total 1h

Nombre de portions 4 portions

Ingrédients

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
ou 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)
ou 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

Infos nut.: par 1 portion
Calories: 2886.9 kJ / 690 kcal
Protides: 14.8 g
Glucides: 109.3 g
Lipides: 19.6 g
Graisses saturées: 14.7 g
Fibre: 14 g
Sodium: 709.3 mg