I was dubious about jackfruit when I first tried it, but when I started marinating my own, I really got into it.
I find that this way the flavour is much fresher and you can tweak it to suit your taste too
This recipe is for a really easy, basic curry.
Jackfruit has very little protein so I recommend serving with a protein source, such as sprinkling with nuts, adding a side of fried tempeh or tofu, or adding beans to your rice.
Prep time: 30mins to 3hrs (depending how long you marinade for)
Cooking time: 25mins
For the jackfruit:
- 1 tin jackfruit, drained
- 3tsp garam masala
- 0.5tsp ground ginger
- 1tsp black onion seeds (nigella seeds)
- 1tsp dried sage
- 1tsp chopped garlic
- 0.5tsp dried chilli flakes (more if you want it super spicy)
- Juice of 1 lemon
For the curry:
- 1 cinammon stick
- 1tsp cumin seeds
- 1 chopped onion
- 4 tomatoes, chopped into chunks
- Chopped veggies of your choice (I used green peppers)
- 0.5tin coconut milk
- 300ml veg stock
- (Rice to serve with)
- Put the drained jackfruit in a bowl and shred it using forks / a fork and knife
- Thoroughly stir in the spices, garlic and lemon juice
- Cover and leave in the fridge to marinade for at least 30mins. (I left mine for 3hrs.)
- In a small amount of oil, fry on a medium heat the cinammon stick, cumin seeds and onion for 30 seconds (my photo, below has extra garlic instead of onion asI don’t eat onion)
- Add the veg and fry for a further 5 mins
- Add the jackfruit and fry for a couple of minutes to fry off the spices
- Add the stock and tomatoes, cover and simmer for 20 minutes (add more water if it seems too dry – if you included more veg than me, you will need more)
- After 20minutes, add the coconut milk and simmer until the sauce is the consistency you like
- Serve with rice and a protein source, such as nuts, tempeh or tofu.
Disclaimer: papaya can cause an allergic reaction in people allergic to latex
This recipe is a delicious fruity alternative to a mango or pineapple salsa. Papaya is not too sweet so its perfect for a savoury, spicy salsa.
This recipe is so easy and so quick but very tasty; I love it with fajitas or nachos!
- 1 large tomato
- Half a papaya, with skin and seeds removed
- 0.5 tsp chopped garlic / 1 small chopped clove
- 1 tsp crushed ginger (I used pre-crushed from a jar)
- 0.5tsp chilli flakes
- A quarter of a small red onion
- Juice of half a lime
- Pepper to taste
- Finely chop the tomato, papaya and onion and add to a bowl
- Add the garlic, ginger, chilli and lime and black pepper to taste
- Stir well and leave to stand for at least 30mins before serving
- Stir occasionally
- Its that easy!! Serve with nachos, fajitas, chilli, or your favourite spicy dish
My secret recipe for sweet and sour sauce. Its not bright pink or really sweet, but its much healthier and the flavour is much fresher than from a jar or takeaway.
Its made from fresh fruit and chinese spices, and has much less sugar and salt than a takeaway version. It has a fresh orange fruity flavour, with lovely aniseed undertones. Plus its really simple to make!
I’ve just given the recipe for the sauce here, so you can add it to whatever stirfry that you like. I sometimes add it to crispy roasted cauliflower, which is sooo good! (I am obsessed with roast cauliflower dishes)
In a pan mix together:
- juice of 2 large oranges
- juice of 3 limes
- 2 small or one large sliced or chopped garlic clove
- 1 large tsp chopped or mashed ginger
- 2 star anises
- 5 cloves
- 2 tbsp white sherry
- 1 tbsp soy sauce
- 2 tbsp maple syrup
- 1 large tsp / 1 crumbled cube of stock
(If you like spice, add half a chopped chilli)
- Heat til it comes to the boil, then turn down and simmer. Stir occasionally.
- Simmer until reduced by about a third
- Fish out the star anise and cloves.
- If its not as thick as you would like, slowly add cornflour mixed into cold water, mixing all the time.
- Add a tbsp of the mixture, mix until it stops thickening.
- If not thick enough, add a tbsp more….And so on until its the consistency you like.
- Add to your favourite stirfry, and enjoy