Jackfruit curry
Servings
1
servingsPrep time
50
minutesA delicous vegan option for curries: this time with Jackfruit. This fruit is originally from Southeast Asia and can be used in the vegan cuisine as a deliscious meat substitute.
Ingredients
75 g 75 basmati rice
113 g 113 jackfruit inlaid
0.5 piece(s) 0.5 onion
1 clove(s) 1 garlic
0.5 piece(s) 0.5 pepper, red o. yellow
200 g 200 cut tomatoes
0.5 tbsp 0.5 rapeseed oil
1 pinch(es) 1 salt
5 g 5 ginger
0.5 pinch(es) 0.5 cayenne pepper o.s.
100 ml 100 vegetable broth
100 ml 100 coconut milk
1 tsp 1 curry paste massaman
Directions
- Prepare rice according to the instructions on the packet. Then keep warm until the curry is ready.
- Meanwhile, pour jackfruit into a colander and drain well. Then pluck or cut into pieces. Peel and halve the onion and cut into half rings. Peel the ginger and garlic and chop both finely. Wash, halve and core the peppers and cut into bite-sized pieces. Prepare the vegetable stock according to the instructions on the package.
- Heat oil in a pan. Steam the onions in it over medium heat until translucent. Add garlic, ginger and curry paste and fry for 2 - 3 minutes. Pour in the chunky tomatoes and coconut milk. Season with salt and cayenne pepper. Simmer over low heat for 2-3 minutes. Then puree until smooth. (Tip: For a more intense curry taste, more curry paste can be used.)
- Add jackfruit and vegetable stock. Simmer over low heat for about 15 minutes. Add the bell pepper in the last 5 minutes and cook at the same time.
- Arrange rice with curry on plates and serve. (Tip: The remaining coconut milk can be mixed with fresh fruit and water or ice cubes to make a delicious smoothie.)
