FREE UK MAINLAND DELIVERY ON ORDERS OVER £55
Jackfruit Curry with Black Rice Noodles
The Clearspring Family Kitchen
2
30 minutes
366
Asian
Main Dishes
This rich jackfruit curry noodle bowl is simple to make and is perfect as a mid-week dinner. We have kept this recipe simple, using just jackfruit and a few fresh greens but you can add your choice of vegetables to this curry. Just add the vegetables at the same time as you add the jackfruit.
Ingredients
200ml Clearspring Coconut Milk
1-2 tbsp Clearspring Coconut Oil
1 small onion - finely diced
thumb size piece of ginger - minced
2 garlic cloves - minced
200ml water
handful of vegetables (eg. mangetout, sugar snaps)
sea salt and black pepper to taste
fresh coriander and fresh lime wedges
blank
1 tsp curry powder
½ tsp cumin seeds or powder
½ tsp turmeric powder
3-4 curry leaves
pinch of cayenne pepper - optional
Directions
Add coconut oil to a frying pan on medium to low heat, cook the diced onion until soft, add spices, minced ginger and garlic.
Drain the jackfruit and cut or shred it into smaller pieces and add to the pan.
Add the coconut milk and water. Bring to a boil and let it simmer for 10 minutes.
Add the green vegetables and cook for further 2-3 minutes until tender.
Taste and adjust the flavour with sea salt or Tamari to taste.
Cook or soak the black rice noodles according to instructions on pack, drain and rinse under running water and set aside.
To serve, create a nest-like shape with the noodles in the bowl and pour the cooked curry around it. Garnish with fresh coriander, a squeeze of fresh lime and black pepper.
