Jackfruit is a tropical fruit that is believed to have originated in India but is now grown all over South East Asia, South America and central and east Africa. It’s one of the largest fruits in the world and is full of starchy fibre. It’s popularity has grown in recent years as veganism has grown, as the jackfruit flesh almost has a meaty texture like slow cooked or pulled pork. Whilst I have eaten it fresh in Africa, and in vegan outlets in the UK, this was the first time that I had cooked with it and was pleasantly surprised by the results.
INGREDIENTS (serves 2)
1tbsp olive oil
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp fennel seeds
1 onion - finely diced
1 large clove of garlic - crushed
2cm of ginger - peeled and grated
1 green chilli - deseeded and finely chopped
½ tsp turmeric
1 tsp garam masala
1 tin of plum tomatoes
300g butternut squash - peeled and cut into 2cm cubes
150ml coconut milk
200g jackfruit - from tin or pack
10g fresh coriander - finely chopped
METHOD
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