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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
- Fiber
- 14 g
- Sodium
- 709.3 mg
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