Satay Tofu Kebabs; Massaman Curry with Jasmine Rice

Satay Tofu Kebabs

• 2 limes freshly squeezed juice only
• 1 garlic clove
• 150 g crunchy peanut butter
• 15 g light soy sauce
• 40 g water
• 1 fresh red chilli halved, deseeded
• 20 g fresh root ginger peeled, cut in round slices (2 mm)
• 10 g fresh coriander leaves plus extra for garnishing
• 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 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 only, cut in pieces
• 3 fresh makrut lime leaves
  of makrut lime leaves
• 250 g jasmine rice
• 1200 g water
• 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 vegetable stock cube (for 0.5 l) crumbled
  of 1 heaped tsp vegetable stock paste, homemade crumbled
• 400 g boiling water
• 1 tsp salt
• 150 g green beans trimmed, halved
• 250 g cauliflower florets
• fresh coriander leaves for garnishing
• 1 lime quartered, for serving