Sources: Vegan Richa + Previous Recipe | Serves: 3 ish| Time: 45 min
Changes: replaced the spice mix with pre-fab jerk seasoning; replaced Scotch bonnet with red chili; skipped fresh ginger
Ingredients
Jackfruit
20 oz can young green #jackfruit
2 tsp oil, divided
2 tbsp jerk seasoning
2 tsp or more lime juice
1 1/2 cups water
1/4 to 1/2 tsp sugar or other sweetener
Rice
1/2 cup white rice
1 14-oz can coconut milk
1 1/3 cup water
1 tsp salt
1/2 tsp pepper
1 can kidney #beans, rinsed and drained
Garnish
Cilantro
Instructions
Drain the jackfruit and wash well. Squeeze out the liquid really well by pressing the jackfruit pieces in a paper napkin. Shred in a food processor or thinly slice using a knife.
Heat 1 tsp oil in a skillet over medium heat. Add shredded jackfruit and all dry spices. Cook for 2-3 mins or until the spices start to smell roasted.
Add lime juice and water and sugar and cook partially covered for 25 to 30 minutes. Stir occasionally.
While jackfruit cooks, add your rice, coconut milk, water, salt and pepper in a separate pot and place on a high heat. Once it begins to boil, reduce to a low heat and place a lid on the pan. Cook for around 15-20 minutes or until the rice is fully cooked, still stirring often. When there's 5 minutes to go, add the drained kidney beans and mix through.
Assemble the bowls with a base of rice. Add jackfruit. Sprinkle on some cilantro and chopped mango.
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