Jackfruit Curry with Black Rice Noodles

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.

Serves 2 I Cooking time 30 minutes

Ingredients

• 1 pack Clearspring Organic Black Rice Noodles
• 200ml Clearspring Organic Coconut Milk
• 1-2 tbsp Clearspring Organic Coconut Oil
• 1 small onion - finely diced
• thumb size piece of ginger - minced
• 2 garlic cloves - minced
• 200ml water
• ½ jar Clearspring Organic Young Jackfruit Chunks
• handful of vegetables (eg. mangetout, sugar snaps)
• sea salt and black pepper to taste
• fresh coriander and fresh lime wedges

Curry Spices

• 1 tsp curry powder
• ½ tsp cumin seeds or powder
• ½ tsp turmeric powder
• 3-4 curry leaves
• pinch of cayenne pepper - optional

Method

1. Add coconut oil to a frying pan on medium to low heat, cook the diced onion until soft, add spices, minced ginger and garlic.
2. Drain the jackfruit and cut or shred it into smaller pieces and add to the pan.
3. Add the coconut milk and water. Bring to a boil and let it simmer for 10 minutes.
4. Add the green vegetables and cook for further 2-3 minutes until tender.
5. Taste and adjust the flavour with sea salt or Tamari to taste.
6. Cook or soak the black rice noodles according to instructions on pack, drain and rinse under running water and set aside.
7. 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.

Recipe by The Clearspring Kitchen

All Clearspring recipes are 100% plant-based, using Organic products where possible and refined sugar-free.