Caribbean Jerk Jackfruit and Black Bean Curry
Ingredients
- 2 tins jackfruit, drained and rinsed
- 1 red onion
- 1 yellow pepper
- 1/2 scotch bonnet chili, finely chopped
- 4 garlic cloves
- 5 cm ginger, peeled and finely chopped
- Coconut oil
- 1 tin black beans, drained and rinsed
- 5 tablespoons tomato purée
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 3 teaspoons cinnamon
- 3 tablespoons soy sauce
- 4 tablespoons coconut sugar or maple syrup
- 1 cup pineapple juice
- 1/2 cup diced pineapple chunks
- Juice of 1 lime
- Handful of fresh thyme
- Handful of fresh coriander
- Salt and pepper
Preparation
Pull apart the jackfruit with two forks.
Heat 1 tablespoon coconut oil in a deep saucepan.
Add onion, garlic, ginger, yellow pepper, scotch bonnet, 1 teaspoon sea salt, and 1 teaspoon pepper then sauté for 10 minutes until soft.
Coat the mixture in nutmeg, ground cloves, and cinnamon for a few minutes.
Add the jackfruit and coat for a further few minutes.
Add coconut sugar or maple syrup, tomato purée, soy sauce, black beans, and pineapple juice.
Add diced pineapple chunks and fresh thyme, then cover and let the flavors infuse for 15 minutes.
Meanwhile, cook rice in coconut milk and the water from the beans.
Make a quick salsa with diced mango, lime juice, spinach, fresh chili, and coriander.
Top with lots of fresh coriander and a squeeze of lime.
