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.
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Ingredients
4 servings
300 g
1100 g
1
100 g
Rice (brown)
Canned young jackfruit
Broccoli
Cashews
400 ml
100 ml
4 TBL sp
20 g
4 tea sp
4 tea sp
2 tea sp
1 tea sp
1
2 cloves
15 g
Coconut milk
Water
Ketjap manis
Ginger
Turmeric
Cumin
Cinnamon
Chilli powder
Red onion
Garlic
Fresh coriander
Tip
If you don't have a food processor soak the cashews in advance to make them easier to blend.
Prep
10 min
- Dice onion and mince garlic
- Mince ginger
- Drain jackfruit and cut in small pieces
- Cut broccoli into small florets
Cook
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
high heat ~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
Cook rice
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
