Jackfruit is a great replacement for meat and it also contains almost every vitamin and mineral that you need, as well as a decent amount of fibre. Known for it’s texture, this mildly sweet fruit also has a good amount of protein in it, yet also rich in several types of antioxidants, which are likely responsible for the majority of its health benefits

INGREDIENTS

300g brown rice

2 1/2 tsp fine sea salt

1 tsp extra virgin olive oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

200g jackfruit

2 bay leaves

2 dried red chilies

1 small onion chopped

5 cloves of garlic chopped

1 inch ginger chopped

1 tsp coriander powder

¼ tsp ground turmeric

2 medium tomatoes pureed

salt and pepper

METHOD

Heat oil in a pan over medium heat. When hot, add cumin and mustard seeds, let them start to sizzle or pop. approx 1 minute. Add bay leaves and red chilies and cook for a few seconds. Add in the onion, garlic and ginger and a pinch of salt. Cook until translucent.

Add coriander, turmeric, black pepper and mix well. Add pureed tomato, salt and Jackfruit. Mix together. Cover and cook for 15 minutes

Uncover and cook for a few minutes to thicken the tomato puree. Also, shred the Jackfruit a bit if desired

Add a little water, cover and cook for 15 minutes. Taste and adjust salt and spice. Reduce heat to medium low and cover and cook for another 10 minutes or longer until desired consistency. Garnish with cilantro and serve