Jackfruit Rendang - Vegan4Life

Name: Jackfruit Rendang - Vegan4Life
Ingredients: 3 large cloves of garlic, peeled; 2 red bullet chillies; 2 French shallots; 1 teaspoon of galangal, peeled and finely chopped; 6 candlenuts; 1 teaspoon of fresh ginger, finely chopped; Rice bran oil for cooking; 2 x 565 gram cans of green jackfruit in brine; 5 cloves; 7 lime leaf pieces; 2 stalks of lemongrass, bruised with the back of a knife; 2 sticks of cinnamon; 2 ½ cups of coconut milk; 2 teaspoons of ground turmeric; 3 tablespoons of organic tamari; 1 ½ tablespoons of Massel beef stock powder; 1 tablespoon of Sriracha hot chilli sauce; Fresh coriander, to serve; 3 large cloves of garlic, peeled; 2 red bullet chillies; 2 French shallots; 1 teaspoon of galangal, peeled and finely chopped; 6 candlenuts; 1 teaspoon of fresh ginger, finely chopped; Rice bran oil for cooking; 2 x 565 gram cans of green jackfruit in brine; 5 cloves; 7 lime leaf pieces; 2 stalks of lemongrass, bruised with the back of a knife; 2 sticks of cinnamon

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Servings: 4

Cost: $11.01 /serving

Step 1

Step 1Blend the paste ingredients (garlic, chilli, shallots, galangal, candlenuts, ginger) in a mortar and pestle or food processor, until they are well combined and become a paste. Put a small amount of oil into a medium pot. Scrape the paste into the pot. Cook it for a few minutes, on a low heat till fragrant.

Step 2

Step 2Drain the jackfruit and discard the brine. Cut each of the jackfruit pieces lengthwise into 3 to 4 wedges. Add the jackfruit and the remaining ingredients to the pot with the paste. Bring it to the boil. Reduce it to a low simmer. Place a lid on the pot and cook *gently* for 45 minutes.

Step 3

Step 3Discard the cinnamon and lemongrass once the rendang is cooked and serve with steamed rice and Asian greens. Garnish with loads of fresh coriander.

Jackfruit Rendang - Vegan4Life

Servings: 4

Cost: $11.01 /serving

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