SIMPLE WINTER MEALS with JACKFRUIT & how to cook it properly.

Ingredients

• 1 medium Onion (diced roughly for texture)
• 3 cloves Garlic (minced)
• 1 small Red Chili (sliced thin)
• 1 large Carrot (diced)
• 1 red Bell Pepper (diced)
• 1 tablespoon Fresh Ginger (grated)
• 2 cups Young Green Jackfruit in Brine (drained, squeezed dry with a kitchen towel)
• 0.5 cup Shiitake Mushrooms (sliced; fresh or rehydrated dried)
• 0.5 cup Oyster Mushrooms (sliced)
• 1 cup Vegetable Stock (low‑sodium)
• 1 cup Coconut Milk (full‑fat for richness)
• 1 tablespoon White Miso Paste (smooth)
• 1 stalk Lemongrass (bruised and cut into 2‑inch pieces)
• 2 tablespoons Neutral Oil (vegetable or canola oil for sauté)
• to taste Salt
• to taste Black Pepper
• 200 g Rice Noodles (cooked according to package directions)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, slice the chili, dice the carrot and bell pepper, grate the ginger. Drain the canned jackfruit, wrap it in a clean kitchen towel and squeeze out as much liquid as possible. Slice the shiitake and oyster mushrooms.

   Time: PT15M

2. Sauté the Aromatics

   Heat the wok over medium heat, add the oil, then add onion, garlic, chili, carrot, bell pepper, and ginger. Stir‑fry until the onions become translucent and the vegetables start to soften, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Spices

   Sprinkle 1 tablespoon curry powder and 1 teaspoon Chinese five‑spice over the vegetables. Stir continuously for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

4. Introduce Jackfruit and Mushrooms

   Add the squeezed jackfruit pieces and sliced mushrooms to the wok. Cook, stirring occasionally, until the jackfruit begins to brown and the mushrooms release moisture, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Deglaze and Build the Sauce

   Pour in the vegetable stock, coconut milk, white miso paste, and the bruised lemongrass stalk. Stir to dissolve the miso and scrape up any browned bits from the bottom.

   Time: PT2M

   Temperature: medium heat

6. Simmer the Curry

   Reduce the heat to low, cover with the lid, and let the curry bubble gently for 30 minutes, stirring once halfway through. The jackfruit should become tender and absorb the flavors.

   Time: PT30M

   Temperature: low heat

7. Cook the Noodles

   While the curry simmers, bring a pot of water to a boil, add the rice noodles and cook according to package instructions (usually 4–6 minutes). Drain and set aside.

   Time: PT10M

   Temperature: boiling

8. Finish and Serve

   Remove the lemongrass stalk. Taste the curry and adjust salt and pepper if needed. Divide the cooked noodles into bowls, ladle the jackfruit curry over them, and garnish with fresh herbs or a squeeze of lime if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g