Low-carb jackfruit curry with cauliflower rice

Ingredients for 4 servings:

• 1 jar jackfruit, young, in brine (approx. 225 g drained weight)
• 1 tbsp coconut oil
• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) ginger root, to taste
• 2 tbsp Madras curry powder
• 1 tsp turmeric powder
• 1 can coconut milk
• 150 g bell pepper(s)
• 1 small zucchini
• 1 handful of green beans, frozen, approx. 150 g
• 1 dash of soy sauce
• e.g. chili pepper(s)
• 1 lime(s) for garnish
• 1 head of cauliflower, alternatively rice, of your choice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Rinse the jackfruit thoroughly under running water, drain, and cut into bite-sized pieces. Roughly chop the onion. Grate the garlic and ginger. Cut the peppers and zucchini into bite-sized pieces. Thaw the frozen beans. Heat coconut oil in a high-sided pan and fry the jackfruit for a few minutes. Add the onion, garlic, ginger, and chili (if desired) to the pan and sauté until translucent. Add the Madras curry powder and turmeric powder to the pan, stir-fry for 1 minute, and then deglaze with the coconut milk. Add the vegetables, season with soy sauce, and cook covered for about 10 minutes until al dente. In the meantime, chop the cauliflower. To do this, cut the large florets off the stem and chop them into rice-sized pieces using a food processor, a knife, or a grater. Either blanch the cauliflower rice in salted water for about 1-2 minutes or fry it in a pan with a little oil for about 5-7 minutes. Serve the curry and cauliflower rice together and drizzle with lime juice. Approx. 367 kcal per serving.