Jackfruit Vindaloo with Pela Pepper Relish
Ingredients
- 1 400g tin jackfruit
- 1 large sweet potato, cubed
- 2 cups spinach, roughly chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 400g tin whole tomatoes
- 1 cup water
- 1/2 cup coconut cream
- 4 Tbs vindaloo curry paste
- 2 Tbs ghee or vegetable oil
- Barley to serve
Relish
- 1/4 cup sweet pela peppers
- 3 green chilies sliced
- 1 red pepper, diced
- Handful fresh parsley, chopped
- 1 tsp sugar
- 1/4 cup vinegar
- Pinch salt
Preparation
Heat 2 Tbsp of ghee in a large Dutch oven over high heat.
Add the onion.
Reduce to low and cook, stirring occasionally, for 10 mins until onion is soft.
Add the garlic and cook until aromatic.
Add the sweet potato and jackfruit and cook, stirring, until starting to soften.
Stir in the curry paste and coat well.
Add the tomatoes and water, bring to a quick boil, and then turn down to a simmer stirring occasionally for 30 to 40 minutes.
Stir in the coconut cream and spinach and simmer for 5 mins.
Serve on barley with sweet pela relish.
Relish
Toss all the ingredients together and allow to sit for at least 30 minutes before serving.
