Vegan jackfruit khow suey
Summary Not available
- 3 red chillies
- 40 ml coconut oil (cold-pressed)
- 1 large onion (chopped)
- 3 garlic cloves (chopped)
- 1 ginger (peeled and chopped)
- 1/2 tsp turmeric powder
- 1 tsp curry powder
- 2 tbsp gram flour
- 3 lime leaves
- 2 stock cubes (dissolved in 500ml hot water)
- 1/4 cauliflower (cut into small florets)
- 1/2 broccoli (cut into medium florets)
- raw jackfruit (from a 400g tin)
- bamboo shoots (from a 225g tin)
- 300 ml coconut milk
- 1/2 lemon (juice only)
- 1/2 coriander leaves (finely chopped)
- salt
Soak the red chillies in lukewarm water for 30 minutes, then drain and set aside Heat 30ml of the coconut oil in a large saucepan
Add the onions, garlic, ginger, turmeric and roasted curry powder and sauté until the onions are soft – around 8–10 minutes
Set aside to cool then grind to a paste using a small food processor or blender Place a dry frying pan over a low-medium heat and add the gram flour
Toast for 3–4 minutes, then tip onto a plate and allow to cool
Once cool, grind it with the onion paste and the soaked red chillies Heat the remaining 10ml of coconut oil in a pan, add the ground paste and cook for 2–3 minutes more
Add the lime leaves and then gradually whisk in the stock
Bring to a boil, add all the vegetables and cook until tender Add the coconut milk and bring to a gentle boil
Finish with a squeeze of lemon juice and the chopped coriander and season to taste with salt Make your own bowl with the broth, noodles and choice of accompaniments
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