Lemon Mint Curry with Pulled Jackfruit
Treat yourself to this aromatic, warming curry with a tempting hint of lemon and mint. Thanks to the use of hearty jackfruit, this dish is fully vegan. This recipe was prepared in collaboration with an influencer. Karolina Kos.
Number of servings
2
Sharpness level
MILD
Preparation time
30 min.
Difficulty level
EASY
INGREDIENTS
- 565 gr green jackfruit jerky
- 400 ml coconut milk 16-19% Kara
- 50 gr Kanokwan red curry paste
- 200 gr jasmine rice
- ½ cup of mint leaves
- 2 tablespoons of lemon juice
- 1 teaspoon turmeric
- 1 teaspoon dried ginger
- 1 onion, diced
- 1 clove of garlic, finely chopped
- 1 green pepper, diced
A METHOD OF PREPARING
- Prepare the rice according to the instructions on the package.
- In a bowl, combine 1 tablespoon of coconut milk, mint leaves, lemon juice, and turmeric. Drain the jackfruit, then place it in the bowl with the marinade and mix thoroughly.
- In a heavy-bottomed pot, heat 3 tablespoons of coconut milk, then add the onion, garlic, and ginger. Sauté until the onion softens.
- Add the jackfruit and its marinade, paprika, and curry paste. Cook for about 3 minutes.
- Pour the remaining coconut milk into the pot and cook covered for 10 minutes.
- Serve the finished curry with jasmine rice.
CHECK
RELATED RECIPES
RECIPES