Veggie curry with jackfruit and asparagus Mientablog
How about a vegetarian curry with a summer twist? Mienta.blog She comes up with an offer she can't refuse. She also adds zucchini, asparagus, and her favorite meat substitute, green jackfruit. Combined with Kara milk and House of Asia green paste, it tastes absolutely delicious!
Number of servings
2
Sharpness level
MILD
Preparation time
30 min
Difficulty level
EASY
INGREDIENTS
- 1 can Green Jackfruit Quality Food
- 65 ml Coconut cream 24-26% Kara
- 2 tablespoons House of Asia Green Curry Paste
- 1 spoon House of Asia Curry Spices
- 1 tablespoon of olive oil
- 1 chopped onion
- 1 green zucchini, diced
- 1 bunch of green asparagus
- 1 cup green peas (fresh or frozen)
- 600 ml tomato passata
- 100 g cooked baasmati or jasmine rice
- Lemon slices
- Fresh coriander
A METHOD OF PREPARING
- Fry the onion in olive oil with the curry paste.
- Add zucchini, asparagus, drained and rinsed jackfruit, peas and curry powder.
- Simmer for about 7-8 minutes, then add the tomato passata and coconut cream. Cover and simmer for 15 minutes, stirring occasionally.
- Serve the finished curry with lemon wedges, fresh coriander and cooked rice.
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