A tasty warming vegan curry full of delicious tropical flavours. With minimal effort, using mainly store cupboard or freezer ingredients, this dish can be whipped up whenever the inspiration hits! Serve with a plate of steamed rice (or cauliflower rice) and a few lime wedges and chilli sauce.
2teaspooncoconut sugar , (or dark muscovado sugar)
½teaspoonsalt
100mlcoconut cream
100gfresh or frozen green beans
Garnishes
2tablespooncrispy fried shallots
1lime, cut into wedges, for serving
coriander (cilantro) leaves
ketcap manis (Indonesian sweet soy sauce)
sambal oelek or chilli oil, to taste
Instructions
First make the spice mix by putting all spice mix ingredients into the blender and whizzing until it becomes a smooth paste.
1 teaspoon turmeric powder, ½ teaspoon ground coriander, 7 garlic cloves, 4 cm piece of ginger, 1 small onion, 3 lime leaves, 4 macadamia nuts, 2 tablespoon coconut oil, 2 tablespoon water
In a large frying pan or casserole dish, fry the spice mix over a medium heat, stirring frequently, for about 5-10 minutes until the oil starts to separate and the mixture changes from a vibrant yellow colour to a deeper golden brown.
Then slowly add the stock, little by little, stirring constantly so that it is nice and smooth. Then add the drained and rinsed jackfruit, the lemongrass and the lime leaves, put the lid on and simmer for 1-2 hours over a low heat, stirring occasionally, until jackfruit is soft. Top up with a little water whenever it gets too dry.(Note, 1 hour is the minimum time but it can happily sit cooking over a very low heat for as long as you’d like, adding a little water whenever it gets too dry).
500 ml vegetable stock, 1 x 400g tin young jackfruit in brine, 1 piece lemongrass, 2 lime leaves
Once cooked, the jackfruit should feel very soft and you can pull it apart with two forks and squash down any lumpy bits so that it looks like shredded meat in the sauce. Give it a good stir into the sauce then stir in the coconut sugar, salt, and coconut cream. Add the green beans, put the lid back on and cook for 3-5 minutes until the beans are soft but still a vibrant green. (Note, fresh beans will take a few more minutes to soften).
2 teaspoon coconut sugar, ½ teaspoon salt, 100 ml coconut cream, 100 g fresh or frozen green beans
Serve garnished with a little more coconut cream, some crispy fried shallots and a squeeze of lime juice (and chilli oil or sambal oelek if you fancy a bit of heat!).
2 tablespoon crispy fried shallots, sambal oelek or chilli oil, 1 lime, cut into wedges
Notes
Since we have young children in the family, I do not cook with chillies, and instead I add chilli oil or sambal oelek to the food on my plate, but feel free to add a chilli or two to the spice mix if you are not cooking for young chilli-phoebic children!
Serve with brown or white rice or cauliflower rice and lots of condiments - ketcap manis, sambal oelek, fried shallots, fresh coriander (cilantro) and lime wedges.
For added protein, you could add some fried tempeh or tofu pieces. This air fried crispy tofu is a good option.
You could also make this in the Instant Pot (1 hour high pressure) or slow cooker (4 hours on high). See blogpost for further details.