Jackfruit Rendang Stew
This is a jackfruit version of the original Indonesian beef rendang. The flesh of this tropical tree fruit easily absorbs all flavours. And when it’s simmered long enough, it will get a meaty texture. You won’t miss the beef! It does need some time, so it’s a great option for the weekend. You can find it in the canned vegetable section at the supermarket.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Zutaten
4 Portionen
300 g
1100 g
1
100 g
Reis (Vollkorn)
Canned young jackfruit
Brokkoli
Cashewnüsse
400 ml
100 ml
4 EL
20 g
4 TL
4 TL
2 TL
1 TL
1
2 Zehen
15 g
Kokosmilch
Wasser
Ketjap manis
Ingwer
Kurkuma
Kümmel
Zimt
Chilli powder
Rote Zwiebel
Knoblauch
Frischer Koriander
Tip
If you don't have a food processor soak the cashews in advance to make them easier to blend.
Vorbereitung
10 min
- Zwiebel würfeln und Knoblauch fein hacken
- Ingwer fein hacken
- Drain jackfruit and cut in small pieces
- Brokkoli in kleine Röschen schneiden
Kochen
60 min
Make a curry paste: blend cashews, ginger, turmeric, cumin, cinnamon, chilli powder and garlic
with a hand blender (or food processor), if it's too crumbly add a little oil so it forms a curry paste
Add curry paste, onion and jackfruit
auf hoher Hitze ~3 Min
Add coconut milk, water and ketjap manis
low heat, let it simmer with the lid on, stir every now and then ~40 min
Reis kochen
start after the 40 min are over ~10 min
Add broccoli
make sure broccoli is immersed in the sauce, turn heat a little up, and add the lid, taste and add salt and pepper ~15 min
Serve the rice with the stew and add coriander
