Pineapple, Jerk Jackfruit and Black Bean Caribbean Inspired Curry
Ingredients
- 2 tins @cooksandcouk jackfruit drained & rinsed
- 1 red onion
- 1 yellow pepper
- 1/2 scotch bonnet ? finely chopped
- 4 garlic cloves
- 5cm ginger, peeled and finely chopped
- coconut oil
- 1 tin black beans drained & rinsed
- 5 tbsp tomato purée
- 1 tsp nutmeg & ground cloves; 3 tsp cinnamon
- 3 tbsp soy sauce
- 4 tbsp coconut sugar or maple syrup
- 1 cup pineapple juice
- 1/2 cup diced pineapple chunks
- juice of 1 lime
- handful of fresh thyme and coriander
- salt and pepper
Preparation
Firstly pull apart your jackfruit with two forks
Over a deep saucepan heat 1 tbsp coconut oil. Add onion, garlic, ginger, pepper, chilli, 1 tsp sea salt and 1 tsp pepper. Sauté for 10 mins until soft, then coat in nutmeg, cloves and cinnamon for a few minutes. Add jackfruit and coat for a further few mins. Then add the sugar/maple, tom puree, soy sauce, black beans and pineapple juice. Add the fresh pineapple and thyme and pop the lid on for all the flavours to infuse for 15 mins✨
Meanwhile cook your rice in coconut milk from a tin and the water from the beans. Make a quick salsa out of diced mango, lime juice, spinach and fresh chilli and coriander
Top with lots of fresh coriander and a squeeze of lime