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Jackfruit & spinach coconut curry
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1 tsp grapeseed oil
1 onion, thinly sliced
1 clove garlic, thinly sliced
2 vine tomatoes, cut into large chunks
½ tsp ground cumin
1 tsp medium curry powder
2 x 400g cans jackfruit, drained and roughly chopped
400g can reduced fat coconut milk
1/2 x 400g pack spinach, roughly chopped
2 x 250g packs wholegrain, red rice & quinoa
Coriander leaves, to serve (optional)
Chilli flakes, to serve (optional)
1. Place the oil into a large saucepan over a medium heat. Add the onion and garlic and sauté for 3-4 minutes, until soft. Mix in the tomatoes, cumin and curry powder, then add 2 tbsp water and the jackfruit.
2. Mix well, then stir in the coconut milk and simmer gently for 6 minutes.
3. Add the spinach and allow to wilt for 2-3 minutes. Serve with the rice and quinoa, cooked according to pack instructions, and garnish with coriander and chilli flakes, if using.
Typical values per serving:
2 of your 5 a day/gluten free/vegan/high in fibre
This recipe was first published in Thu Jun 24 17:43:46 BST 2021.