Vegan and delicious!
Serves = 4
Prep time = 10 minutes Cook time = 40 minutes
Freezer friendly
Calories per serving = 260 calories
Ingredients
2 tablespoons of virgin olive oil
1 large onion finely chopped
2 garlic cloves finely chopped
1 fresh chilly chopped
2 tsp ground cumin
1 tsp ground coriander
2 tsp paprika
½ tsp cayenne pepper
200g tin chopped tomatoes
500 tomato purée
1 can of organic young jackfruit in water (or fresh jackfruit flesh)
Salt and freshly ground black pepper
2 cups of cooked red kidney beans
125ml Alpro soya singe cream
Chopped fresh coriander leaves
Directions
Place the jackfruit slices in boiling water for about 15-18minutes (this is for 1/4inch-thick slices) until they are tender. Drain the water.
In a large saucepan gently heat fry the over a low heat for 3-5 minutes, until softened and golden.
Add the cooked jackfruit and the cooked red kidney beans with a cup of boiled water in the saucepan, along with the crushed garlic cloves, chilly, cumin, cayenne pepper, ground coriander and paprika. Stir for 2-3minutes.
Add the tomatoes and tomato purée, and season with salt and pepper. Stir occasionally every 2-3 minutes. Reduce heat and let it cook for 15minutes. This will allow the jackfruit and beans to absorb all the flavors and for all the liquids to reduce.
Add the soya singe cream and the fresh coriander leaves and stir for another 2 minutes
Serve hot, sprinkled with chopped coriander leaves. You can use this as a filling for a wrap, serve with rice or salad.
