Ingredients (for 4 persons)
Jackfruit curry
1 tsp. each of coriander, cumin, black mustard seeds, fennel seeds
2 tbsp. coconut oil
1 red onion, cut into small cubes
2 cloves of garlic, cut into small cubes
400 g young jackfruit, peeled *
1 pinch of chili powder
400 ml coconut milk
Salt and pepper
Fry the spices in a pan without fat, allow to cool and grind with a mortar or spice grinder. Heat coconut oil in a saucepan and sauté the onion and garlic. Then add the spices, jackfruit and a pinch of chili powder and fry briefly. Deglaze with coconut milk and simmer on low heat for 1.5 hours. Finally, season with salt and pepper.
*Available pre-prepared in grocery stores
Broccoli florets on pea-puree
100 g fresh peas
1 medium broccoli
Salt pepper
1 squirt of lemon juice
Quinoa Pops, to decorate
Trim and wash broccoli and cut into florets. Place in a saucepan with boiling salted water and cook for 3 minutes, then remove with a slotted spoon and rinse with cold water. Cook the peas in a saucepan with water for 2-3 minutes until soft, drain and puree. Season with salt, pepper and lemon juice.
To serve:
Place the jackfruit curry on preheated plates. Put the quinoa pops in a bowl. Dip the broccoli florets in pea puree first, then in quinoa pops and place on the pea puree – done.
Rice, rice noodles, couscous or quinoa go well with jackfruit curry.
