Vegan jackfruit khow suey

PT40M

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Vegan jackfruit khow suey

Classic accompaniments (choose your favourite combination depending on diet and preference)

1
Soak the red chillies in lukewarm water for 30 minutes, then drain and set aside
2
Heat 30ml of the coconut oil in a large saucepan. Add the onions, garlic, ginger, turmeric and roasted curry powder and sauté until the onions are soft – around 8–10 minutes. Set aside to cool then grind to a paste using a small food processor or blender
3
Place a dry frying pan over a low-medium heat and add the gram flour. Toast for 3–4 minutes, then tip onto a plate and allow to cool. Once cool, grind it with the onion paste and the soaked red chillies
  • 2 tbsp of gram flour
4
Heat the remaining 10ml of coconut oil in a pan, add the ground paste and cook for 2–3 minutes more. Add the lime leaves and then gradually whisk in the stock. Bring to a boil, add all the vegetables and cook until tender
5
Add the coconut milk and bring to a gentle boil. Finish with a squeeze of lemon juice and the chopped coriander and season to taste with salt
6
Make your own bowl with the broth, noodles and choice of accompaniments
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