Jackfruit Curry

Low calorie, low carb, vegetarian or vegan.

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I’m always keen to try new foods and recipes, and I was intrigued by jackfruit, which is getting used in many vegetarian meals these days.  It’s most often seen as some sort of BBQ pulled dish, which I don’t care for.  So I made a curry instead.

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Ingredients:

1 tin jackfruit

1 onion (80-100g)

1 red pepper (100g)

100g button mushrooms, quartered

1 tin tomatoes

1 tsp coconut oil

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Curry spice – I used garlic paste from a tube, a tsp of chillies from a jar, turmeric, ground coriander, and cos I had them, curry leaves,  I also threw in a cinnamon stick and a star anise.

Sweat the finely chopped onion in the coconut oil until translucent.

Add the diced red peppers, and continue to cook on a low heat, covered, for 5 minutes.

Add the mushrooms and stir everything well together.

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Add in the curry spices and stir well.

Add the tinned tomatoes, and give everything a good stir.  Bring to the boil, then reduce to a simmer while you prep the rice.

Coconut Lime Cauli-rice

For each serving:

150g cauliflower florets, grated.  I use my special cauli Iron Maiden.

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Melt a tbsp coconut oil in a frying pan and add the cauli rice, stirring to get it covered in the oil.  Let it cook gently for 5-8 minutes, until itstarts to get a bit nutty.  Add salt and pepper, and half a lime squeezed.  I threw in some chopped parsley from my gardon for colour. Add in some grated coconut (10g)

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Serve with a blob of yoghurt (or vegan alternative) and a sprinkle of coriander leaves.

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I got 3 “my size” servings from this, 300 cals with the rice, but it would make 2 generous portions.

Note: I like the jars of easy chilli.  It’s easy to control the heat of the end result, as opposed to actual chillies.  When the jar is empty, I half fill it with water, give a good shake, and used that chill flavoured liquid to add a kick to soups, stews etc.

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