Curry Jackfruit with Rice & Peas
Serves 430 mins prep25 mins cook
A flavorful vegan dish featuring curry jackfruit paired with rice and peas, combining spices and coconut milk for a delightful taste.
0 servings
What you need
can jackfruit
tbsp orange oil
tbsp curry powder
tbsp paprika
tbsp salt
tbsp black pepper
tbsp dried thyme
cup coconut milk
bunch thyme sprigs
bunch spring onion
cup coconut milk
tbsp paprika
Instructions
1: For Rice and Peas: Add kidney beans to boiling water in a medium saucepan or pot over medium-high heat, and bring to a boil. 2: Add the ingredients referred to above one by one (except for the rice). 3: Once the kidney beans are cooked and soft, add rice and reduce the heat to low. 4: Cover and cook for 20 minutes, or until all the liquid is absorbed. 5: For Curry Jackfruit: Drain and rinse your jackfruit. Tear into smaller bite-sized pieces. 6: In a bowl, add all seasonings and oil, mix well and let marinate for at least 30 minutes. 7: Sear off until brown and slightly crisp, then add in aromatics, sauté until soft. 8: Add in coconut milk, mix well and let simmer for 5-10 minutes on low heat. 9: Serve and enjoy.View original recipe