Calories/100g: 135.5 kcal
Why you should try it
Jackfruit has a very similar texture to meat, although it tastes very different. Even though this has been the first time that I cooked with jackfruit, the result was definetely pleasing. The creamy curry is packed with flavors and complements the jackfruit perfectly!
Ingredients
- 200 g rice
- 400 ml coconut milk
- 500 g potatoes
- 200 g jackfruit
- 50 g massaman curry paste
- 1 onion
- 2 garlic cloves
- 1 thumb-sized ginger
- 1 stalk lemon grass
- 1 red chili
- 1 teaspoon cumin seeds
- 3 lime leaves
- 1 cinnamon stick
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 lime
- 50 g salted peanuts
- fresh coriander
Instructions
- Cut veggies and make rice. Peel potatoes, onion, ginger and garlic. Then finely dice the garlic, ginger and chili. Cut onions in slightly larger pieces and potatoes as well as lemon grass into small chunks. Prepare the rice according to the package instruction.
- Fry onion. Heat up some oil in a large pan. Fry onions for about 5 minutes until they start to turn golden.
- Fry other ingredients. Add the garlic, ginger and cumin seeds and fry for a few minutes. Then, add the chili, lemongrass, tomato paste and curry paste and fry again for a few minutes. You might need to put in another dash of oil.
- Add liquid and more ingredients. Add the coconut milk and about 100ml of water and let it simmer for about 5 minutes with the lid on. Add the cinnamon stick, lime leaves, potatoes and the juice of 1 lime to the pan, stir and let it simmer for another 15 minutes.
- Add sugar and jackfruit, prepare toppings. Stir in the sugar. Then, add the jackfruit and cover it with sauce. Let everything simmer for another 10 minutes. Meanwhile, roughly chop the peanuts and was the coriander.
- Serve. Put some rice on the plate and add the curry sauce. Sprinkle fresh coriander and chopped peanuts on top. Enjoy!
Nutrition
Calories: 135.5 kcal
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