Recipe by Gem’s Wholesome Kitchen
Suitable for Vegan diets
Difficulty Moderate
Makes 4 portions
Prep time 10 minutes
Cook time 20 minutes
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 400g chilli and lime jackfruit in brine, drained
- 400g chopped tomatoes
- 400g kidney beans
- 100ml vegetable stock
- 2 tsp garlic powder
- 1 tsp chilli powder
- 2 tsp smoked paprika
- 1 bayleaf
- sea salt and freshly ground black pepper
- 1 fresh chilli chopped (if you like it spicy)
Serve with
- Brown rice
- Coconut yogurt
- A wedge of lime to squeeze
Method
Step 1
Lightly fry the onion and garlic in olive oil on a medium heat. Then add the spices and cook for another minute.
Step 2
Add the drained jackfruit, drained kidney beans, tomatoes, bay leaf and stock. Stir and cook for 20 minutes on low heat stirring occasionally.
Step 3
Taste and season according to your taste. Add the chopped chilli now for an extra kick.
Step 4
Serve with cooked brown rice, a dollop of coconut yoghurt and a squeeze of fresh lime.
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