JACKFRUIT STEW

RECIPE CREATED BY: Elly
TIME REQUIRED: 30 mins
SERVES: 4

WHAT YOU’LL NEED:
1T Ceres Organics Olive Oil
1 Onion – diced
2-4 Cloves crushed garlic
1 565g Tin of Natrure’s Charm Jackfruit (Water or Brine, dealer’s choice)
Drained & chopped 
2T Ceres Organics Tomato Paste
1T Dried Rosemary (or 2 sprigs of fresh finely chopped – yeah yum)
1t Ceres Naturals Sea Salt 
1t Pepper
1C Massel Vegetable Stock Powder prepared
1C Massel Beef Style Stock powder prepared (or use more vege stock if you prefer)
1-2T Ceres Organics Tamari (use Coconut Aminos for soy free)
1t Adventure Kitchen Hickory Liquid Smoke
1 Handful roughly chopped parsley (or use coriander if you’re a maniac)
1-2t Ceres Organics Corn flour (optional)
Your Choice of vege – I’ve gone for potatoes, carrot, and peas

Jackfruit Stew Recipe

WHAT TO DO:

Get your potatoes cooking – I just put the carrot and peas in with the potatoes a bit before they were ready cos this gal ain’t doing more dishes than necessary

Prep jackfruit. TIP: Remove seeds and cut vertically through the tough/core type parts to create better texture later

Heat oil in a big-ish pan and fry onion, garlic and Jackfruit

After a few mins, when it starts smelling REAL GOOD, it’s time to add everything else EXCEPT the fresh parsley and corn flour

There’s no special order to it, whack it all in, reduce the heat and give it a good stir

Let it simmer for at least 5-10 mins, I basically wait until the potatoes and vege are done)

Decide if you want to thicken. To thicken scoop about 1/2C of liquid out and mix the corn flour into it, make sure there are no lumps, then return to your pan

Pull/shred any larger pieces of jackfruit (carefully) using 2 forks

Stir in cooked vege and fresh parsley

Enjoy!

JAZZ IT UP: Leave out the potato and instead serve with mashed spud or a cauliflower puree for a lower carb option.

BOOZE IT UP: Once you’re done frying and before going in with the other ingredients deglaze the pan with about 1/4C of your fave red wine!

Products used in this recipe