This curry is sweet and delicious and full of amazing nutrition. Jackfruit is so versatile and holds its texture in this curry to give the illusion you are eating chicken.
Serves: 4
=R1=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 red onion, finely diced
- 2 cloves garlic, thinly sliced
- 1 tomato, diced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp mustard seeds
- 1 tsp dried chilli flakes
- 1 tsp Malaysian-style curry powder
- 1 cinnamon stick
- 2 tins young green jackfruit, drained, rinsed well, seeds removed & chopped into bite-sized pieces
- 2 cups pumpkin, diced into bite-sized pieces
- 4 cups vegetable stock
- 1 cup desiccated coconut
- Salt & pepper, to taste
- Juice 1 lime
- 3 cups baby spinach
- 2 cups cooked brown rice
Method
- Heat wok and sauté onion, garlic, tomato and spices, mixing well. Add ½ cup water and bring to boil, then simmer to loose paste.
- Add jackfruit and pumpkin cubes, stir to cover pumpkin and jackfruit in paste.
- Add vegetable stock and coconut, bring to boil, then simmer until pumpkin is soft and sauce thickens.
- Season with salt and pepper. Add lime juice and spinach leaves and stir.
- Serve in bowl with cooked brown rice.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
