Jackfruit is the newest ingredient to my shopping basket. This fruit strongly resembles pulled pork. It is mind-boggling!
This recipe can be made in a slow cooker. Mix together all the ingredients and cook on high for 2 hours. You could use whole jackfruit here if you wish but I prefer the tinned version for convenience. And if convenience is your game, you might like my microwave chocolate cake too.
To make this recipe vegan-friendly, replace the milk with coconut milk and the yogurt with coconut yogurt. This is one of three recipes that I have created using jackfruit. The others are Tex-Mex Jackfruit Nachos and BBQ Jackfruit Tacos.
Hope you enjoy!
1 tbsp rapeseed oil
4 spring onions, slice
2 garlic cloves, crushed
1 green pepper, sliced
1/2 green chilli
1 tin of jackfruit
2 tsp Thai green curry paste
50g bamboo shoots
1 tsp cornflour
4 tablespoons natural yogurt
Heat the oil over a medium heat and cook the spring onion, garlic, pepper and chilli until soft.
Add the jackfruit and curry paste and cook for a further 2-3 minutes.
Sprinkle in the cornflour and cook for another minute, mixing everything together.
Add the milk and bamboo shoots, stir everything together, reduce the heat and simmer for 10 mins, stirring regularly.
Take off the heat and stir in the yogurt before serving with boiled rice. Leftovers can be frozen for up to 6 months.