You should receive an email shortly.
Please log in to add this recipe
Go to binder
Derek Sarno says: "Give a classic, fragrant dish a plant-based twist by using tropical jackfruit. 'An Asian fruit, ripe jackfruit has a tropical taste like mango, but unripe it can be cooked and shredded for a texture similar to pulled pork,' says Derek. ‘I love using it in tacos, stews and burgers. It’s more affordable than most fish or meat, so is great value too." See method
of the reference intake
Preheat the oven to gas 7, 220°C, fan 200°C. Toss the butternut squash with half the oil on a large baking tray; season. Roast for 35-40 mins until tender and charred at the edges.
Meanwhile, heat the remaining oil in a large saucepan over a medium- high heat. Fry the ginger, garlic, onion and chilli (if using) for 5 mins until lightly browned. Add the curry paste and turmeric; cook for 2 mins or until fragrant.
Add the jackfruit, coconut milk, chickpeas, stock and sugar. Bring to a simmer, then turn down the heat and cook for 15-20 mins until thickened and reduced. Stir in the roasted squash; season and squeeze in the lemon juice. Scatter over the chopped coriander and desiccated coconut. Serve with extra sliced chilli and jasmine rice on the side, if you like.
Cook's tip: To shred the jackfruit, drain well, then use your fingers or 2 forks to pull the flesh from the core. Discard any seedy parts and roughly chop the core.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Vegan recipes
Before you comment please read our community guidelines.