Thai lemongrass coconut rice with curried jackfruit and veggies

coconut rice jackfruit curry

This vegan version of Thai chicken curry shows that jackfruit is a game changer. With its meaty-yet-tender texture and ability to absorb flavours, the Southeast Asian jackfruit is a versatile staple and ideal for vegans. Work it into your stews, salads, sandwiches, stir fries, burgers and tacos.

You can find canned jackfruit in Asian markets but look for it in water, rather than brine or syrup. I found mine, already marinated in curry, in the tofu section of the health food store. The packaged kind is unripened and less sweet than the whole fruit.

Upton's jackfruit in Thai curry sauce

Thai lemongrass coconut rice with curried jackfruit and veggies

Serves 2

For the rice

prep time: 5 minutes
total time: 30 to 50 minutes

3 cups of cooked brown basmati rice (it takes about 40 minutes) or jasmine rice (about 20 minutes)
lemongrass, sliced
1 can of full-fat coconut milk
1/2 tbsp of soy sauce or sesame oil
1 tbsp of turmeric
salt

  1. In a large saucepan, combine the cooked rice with the coconut milk, lemongrass and soy sauce or sesame oil and turmeric. Stir well. Add some vegetable broth if you don’t like the rice too sticky.
  2. Sprinkle salt as desired.
For the curry

prep time: 10 minutes
total time: 30 minutes

1 package (200 g) of jackfruit
broccoli
organic red bell pepper
bamboo shoots

1 can (400 mL) of full-fat coconut milk
1 tbsp of coconut oil
2 to 3 tbsp of curry powder
1 tbsp of turmeric
garlic, chopped
ginger, minced
green onion, chopped
cilantro or basil
lime wedges
peanuts or cashews, chopped

  1. In a large saucepan or pot, heat the coconut oil.
  2. Cook the garlic and ginger for about 2 minutes.
  3. Sauté the broccoli and red bell pepper for 3 to 5 minutes.
  4. Stir in the coconut milk.
  5. Add the curry powder and turmeric.
  6. Add the jackfruit and bamboo shoots.
  7. Simmer for 10 to 15 minutes.
  8. Garnish with green onion, cilantro or basil, lime and nuts.

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