TIN JACKFRUIT RECIPES
BEST JACKFRUIT RECIPES INCLUDING PULLED ... - OLIVEMAGAZINE
VEGAN JACKFRUIT AND BEAN CHILLI RECIPE - BBC FOOD
This vegan bean chilli contains jackfruit, a delicious fruit that mimics the texture of pulled pork. It's easy to make and perfect for feeding a crowd. Each serving provides 231 kcal, 24.5g protein, 39g carbohydrates (of which 24.5g sugars), 2.2g fat (of which 1.5g saturates), 9g fibre and 0.3g salt.
Provided by Matt Pritchard
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 8
Number Of Ingredients 18
Steps:
- Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the mushrooms, garlic and chilli powder and cook for a further 10 minutes.
- Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened.
- Meanwhile, mix the balsamic vinegar, ketchup and sugar in a small bowl or jug, then stir into the sauce. Add the beans and season.
- Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes. Serve.
Nutrition Facts : Calories 231kcal, CarbohydrateContent 39g, FatContent 2.2g, FiberContent 9g, ProteinContent 24.5g, SaturatedFatContent 1.5g, SugarContent 24.5g
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Combine all the marinade ingredients and coat the chicken breasts. Leave for 30 minutes to marinade in the fridge.
Meanwhile, melt the butter in a large pan over a medium heat and soften the onion in it for 20 minutes, until golden brown and completely soft. Add the ginger and garlic, then stir through the chopped tomatoes with the smoked paprika, fenugreek, garam masala, chilli powder and tomato purée. Add 300ml water and simmer for 20 minutes, until thickened.
Heat a pan with the vegetable oil. Add the chicken pieces and fry for 5-6 minutes until brown all over. You may need to do this in two batches.
Add the browned chicken to the curry sauce and simmer for 10 minutes with the lid on. Stir through the yogurt and coriander. Meanwhile, cook the rice according to the instructions on the packet. Serve the chicken with the basmati rice.
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Combine all the marinade ingredients and coat the chicken breasts. Leave for 30 minutes to marinade in the fridge.
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