Caribbean Curried Jackfruit with Rice, Beans, and Plantain

SERVES 2PREP COOK

jackfruit curry

2can

canned young jackfruit, rinsed and roughly flaked

½

lemon, juiced

2tablespoons

vegetable oil

1

onion, finely chopped

5cloves

garlic, peeled and crushed

2tablespoons

curry powder

2teaspoons

ground cumin

1teaspoon

ground coriander

1cup

water

1cup

canned coconut cream

3sprigs

fresh thyme

3

bay leaves

1.5teaspoons

sea salt

2tablespoons

coconut sugar

½

Scotch Bonnet pepper, or more according to heat preference

  1. In a bowl, cover canned young jackfruit in lemon juice. Mix well. Set aside.

  2. In a deep saucepan over medium heat, add vegetable oil. Sauté onion until soft and lightly golden (10m).

  3. Add to cook garlic, curry powder, ground cumin, and ground coriander until fragrant (2m). Mix in ¼ cup water to create a paste.

  4. Stir in remaining ingredients until coconut cream is dissolved.

  5. Stir in jackfruit, making sure it's submerged. Add water, if necessary. Bring to a boil. Reduce heat to simmer for 1h. Stir occasionally.

rice and beans

2tablespoons

coconut cream

1sprigs

thyme

1

bay leaves

1

canned kidney beans, drained and rinsed

1teaspoons

sea salt

½teaspoon

coconut sugar

1cups

rice, washed and drained

  1. In a pan, bring 1 cup of water and all ingredients but rice to a boil.

  2. Add rice and quickly stir to combine.

  3. Turn down heat to simmer until rice has absorbed the liquid and is tender (25m).

fried plantain

1large

ripe plantain, peeled and ends trimmed

1tablespoon

vegetable oil

  1. Cut ripe plantain into slightly less than ½ inch diagonally.

  2. In a pan over medium-high heat, warm vegetable oil.

  3. Fry plantain on each side until it starts to caramelize (2m). Do not let it burn.

  1. Serve this meal family-style. Serve rice and peas in a bowl, fried plantain on a plate, and jackfruit curry in a large serving bowl.

  2. Optionally, garnish with lime / lemon, scallions, and Caribbean habanero pepper sauce.