Red Cabbage Jackfruit Curry
Prep Time
- Prep | 10 minutes
- Cook | 25 minutes
- Ready in | 35 minutes
Utensils
- Large Sauce Pan x 2
- Fork
Ingredients we send
- Red Cabbage
- Nude Jackfruit
- Spring Onion Stems
- Garlic Cloves
- Onion
- Curry Powder
- Cumin
- Lime or Lemon
- Coconut Milk
- White Long Grain Rice
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- Water
- 1 Tbps Soy Sauce/Tamari *GF option
NUTRITION PER 1 SERVING
Calories 2610kj , Fat 35.5g, Proteins 11.8g, Carbs 59.2g
ALLERGY NFO
Gluten Free | Contains Soy
Method
- Prepare vegetables, finely chop onion, garlic and roughly chop red cabbage lengthways. Drain and wash jackfruit.
- Rinse rice until the water runs clear. Put in a small saucepan with water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until al dente and the water is absorbed.
- Heat oil in a pan, sauté onion and garlic for 2-3 minutes, season with salt and pepper. Add spices cumin, curry powder and half of the lime juice, and 1 tbsp soy sauce/tamari *Gf option mix together for 2-3 minutes.
- Add jackfruit, then the coconut milk. Simmer on a medium heat for 8-10 minutes. Get a fork and break jackfruit apart, then add red cabbage. Let absorb for 5-10 minutes.
- Serve curry on top of a bed of rice, dress with spring onion and wedge of lime. Enjoy.