Taco with jackfruit curry

Taco with jackfruit curry

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 463 kcal
, Fat: 22 g
, Carbohydrate: 54 g
, Protein: 11 g
All of a sudden, this huge, green, prickly exotic fruit is everywhere – 2019 may well be the year of the jackfruit! Ripe jackfruit tastes sweet and exotic, while the unripe fruit tastes rather bland. The fibrous flesh lends itself to vegetarian versions of pulled pork, chicken ragout and even curry.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Curry

1 tbsp oil
1 stick lemongrass, finely chopped
1 tin jackfruit (approx. 400 g)
150 g Romanesco broccoli, cut into florets
1 spring onion incl. green part, cut into rings
2 kaffir lime leaves (Thai-Kit), squeezed
2 tbsp green curry paste
2 ½ dl coconut milk
1 ½ dl water
2 tbsp lime juice
½ tsp salt

Taco

12 mini-tortillas
90 g plain yoghurt
1 tbsp lime juice
1 bunch Thai basil, leaves torn off
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How it's done

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Curry

Heat the oil in a non-stick frying pan. Stir fry the lemongrass, jackfruit, broccoli and spring onion for approx. 4 mins. Add the kaffir lime leaves, curry paste, coconut milk, water and lime juice, season with salt, bring to the boil, simmer over a medium heat for approx. 20 mins. Remove the kaffir lime leaves, pull apart the jackfruit using two forks.

Taco

Prepare the tortillas according to the packet instructions. Fill the tortillas with the curry and a little yoghurt, drizzle with lime juice, garnish with the basil leaves.

Good to know
Tip: Serve with the remainder of the yoghurt and 1 lime, washed thoroughly and cut into wedges.

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