Jackfruit peanut curry

Ingredients for 4 servings:

• 200 g basmati rice
• some oil for frying
• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) of ginger root (approx. 2 cm)
• 1 tbsp red curry paste (more to taste)
• 2 bell peppers, red and yellow
• 2 cans of jackfruit (approx. 400 g drained)
• 2 tomatoes
• 70 g peanut butter
• 400 ml coconut milk
• 200 ml vegetable stock
• 3 tbsp soy sauce
• 1 tbsp lime juice
• salt and pepper
• 1 sprouts (e.g. mung bean sprouts or arugula sprouts)
• 1 herbs (e.g. coriander or parsley)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

To prepare the jackfruit, drain well. Then cut into bite-sized pieces and lightly tear them apart with your hands. Optionally, you can briefly fry the jackfruit in a pan without oil to brown it a little. Cook the basmati rice in salted water according to the package instructions and then keep it warm. For the curry, heat a little oil in a large pot or deep frying pan. Peel and finely dice or chop the onions, garlic and ginger and sauté in the hot oil until translucent. After a few minutes, stir in the curry paste and fry briefly until it starts to smell fragrant. Wash and deseed the bell peppers and cut them into strips or cubes. Add the bell peppers and the prepared jackfruit to the pot and fry both for about three minutes. Wash and dice the tomatoes, add them and sauté briefly. For the sauce, stir in the peanut butter and deglaze with the coconut milk and vegetable stock. Mix everything well until you have a smooth sauce. Season the curry with soy sauce, freshly squeezed lime juice, salt, and pepper. Simmer over medium heat for about ten to fifteen minutes, until the jackfruit is soft and the vegetables are al dente. To serve, divide the cooked rice among plates and top with the peanut curry. Garnish with sprouts, freshly chopped herbs, and chopped peanuts, if desired. Note: For a spicier version, add fresh chilies during cooking. This recipe can also be wonderfully varied with other vegetables such as zucchini or carrots. Per serving: approximately 410 kcal.