Yong Green Jackfruit and Sweet Potato Curry
Ingredients
- 300g yong green jackfruit (shredded)
- 1 cup red quinoa (substitute for rice)
- 1 large sweet potato (cubed)
- 2 large carrots (sliced)
- 1 onion (roughly chopped)
- 2 garlic cloves (chopped small)
- 1 cup peas
- 1/2 lime (juiced)
- 1/4 cup coconut milk (tin)
- 2 cups liquid vegetable stock (more for frying)
- 1 tsp cumin
- 1/2 tsp turmeric
- 2 tbsp curry powder (less to reduce heat)
- 2 tbsp tapioca flour
- 1/2 cup coriander to garnish (optional)
- salt and pepper to taste
Preparation
Cook the quinoa as per package directions
Set aside
Steam the sweet potatoes
Set aside
Whilst the sweet potatoes are steaming in a large pan on a medium/high heat fry the carrots and onion for 5 minutes
Add the jackfruit and fry for an additional 5-7 minutes
Reduce the heat to medium and add the garlic, curry, turmeric, and cumin and combine well for 1 minute
Add the coconut milk, vegetable stock and tapioca and combine
Sit until simmer has been reached stirring occasionally
Once the curry has thickened stir in the lime juice
Serve on a bed of quinoa and garnish with coriander, salt and pepper
