Vegan jackfruit khow suey


First published in 2019
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Vegan jackfruit khow suey

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

Soak the red chillies in lukewarm water for 30 minutes, then drain and set aside
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
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
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
  • 10ml of coconut oil, cold-pressed
  • 2 vegetable stock cubes, dissolved in 500ml hot water
  • 3 kaffir lime leaves
  • raw jackfruit, drained, from a 400g tin
  • bamboo shoots, drained, from a 225g tin
  • 1/4 cauliflower, cut into small florets
  • 1/2 broccoli, cut into medium florets
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
Make your own bowl with the broth, noodles and choice of accompaniments
First published in 2019
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