4 Serves
75 Mins
Prepare the jackfruit by draining and rinsing the canned young green jackfruit, then chop it into bite-sized chunks using a chef's knife on a cutting board.
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KenyanVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
52 µg / 400 µgCalcium
64 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
880 mg / 4,700 mgSodium
15 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
31 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Finely dice the onion and garlic using a chef's knife.
Heat the olive oil in a large pot over medium heat and sauté the onion and garlic until softened and fragrant.
Stir in the curry powder and cook for one minute to toast the spices, then add the jackfruit chunks and stir to coat thoroughly.
Pour in the coconut milk and bring the mixture to a gentle simmer, allowing it to cook for 45 minutes until the sauce thickens and the jackfruit is tender.
14
g52
g8
g
British
Scottish