Pre-prep Fresh is always better. If you have an urban or other vegetable garden, grow your haricot verts, shallots, cauliflower, coriander and peppers yourself. You don't know what you're tasting anyway when you pick something from a plant. Not included in the preparation time of this dish. Chop the Sereh (lemon grass) into pieces of about 1 cm. Chop the shallots, ginger and garlic into fine pieces and the cauliflower into small florets. Peel the sweet potato and cut it into cubes of about 3 cm. Cut the haricots verts in half and the pepper into cubes. Look how nice that all looks again. Plant-based is really for the massaman Some things never change: Heat your BBQ to 200 °C immediately and roast the fennel, cumin and coriander seeds in a small cast iron pan for a few minutes until they begin to give off their scent. Remove the seeds from the pan and set aside. Now add the lemongrass, ginger, shallots and garlic to the pan. Fry them for about 5 minutes until light brown. Now take the blender and whisk in the fried seeds, kaffir lime leaves and fresh coriander. Make noise until the ingredients surrender and everything is completely smooth. Fry the mixture in a medium to large Dutch oven until it starts to brown a little. Add coconut milk and cook until it has thickened about 2/3. Meanwhile, make a vegetable stock and mix two tablespoons of the stock well with cornstarch in a small bowl. Add this to the Dutch oven together with the rest of the stock. Let it boil until it has thickened nicely. Then add the bay leaves, tamarind paste, chilli paste and the cinnamon stick. Finally, add the red pepper, sweet potato, cauliflower and haricots verts to the Dutch oven. Cook for approximately 30 minutes and stir the curry every 8-10 minutes. The Massaman is now ready! Enjoy your meal! Serve with white rice and top with roasted peanuts.