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
  1. 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

  2. Add the onions, garlic, ginger, turmeric and roasted curry powder and sauté until the onions are soft – around 8–10 minutes

  3. 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

  4. Toast for 3–4 minutes, then tip onto a plate and allow to cool

  5. 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

  6. Add the lime leaves and then gradually whisk in the stock

  7. Bring to a boil, add all the vegetables and cook until tender Add the coconut milk and bring to a gentle boil

  8. 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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