Jackfruit Stew with Pumpkin
Food
Main Courses
Dairy-free
Gluten-free
Vegan
Vegetarian
Nutritious and delicious, the perfect veggie main for autumn
4-6 Servings
Ingredients
40g pot Cooks&Co Dried Mixed Forest Mushrooms
400g can Cooks&Co Green Jackfruit, drained and rinsed
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 red chilli, de-seed and finely chopped
1 tsp paprika
1 tsp ground allspice, or use whole and grind
1 tsp ground cinnamon
Pinch chilli flakes
A few fresh thyme stalks, leaves only
1 small pumpkin, peeled and cut into bite sized pieces or 1 medium sized butternut squash, peeled and chopped
400g tin chopped tomatoes
400ml coconut milk
400g can Cooks&Co Black Eye Beans, drained
500ml hot vegetable stock
Large handful of fresh coriander leaves
Method
- Firstly, add the Cooks&Co Dried Mixed Forest Mushrooms to a bowl, pour over hot water and leave to soak for 30 mins. Drain and set aside. Pull the Cooks&Co Green Jackfruit pieces apart and gently shred. Preheat the oven to 190C. Heat the oil in a large oven proof casserole pot, add the onion, season well and cook for 2-3 mins until soft then stir in the garlic, chilli and spices and cook for a further couple of mins.
- Stir through the jackfruit, thyme leaves and pumpkin or squash and turn to coat, then tip in the tomatoes and coconut milk. Stir then add the Cooks&Co Black Eye Beans and pour in the stock.
- Bring to the boil then put the lid on and put in the oven for about 45 mins – 1 hour, keeping an eye on the liquid. If it is starting to dry out at all, top up with a little hot water. Taste and season some more if needed then scatter with the coriander leaves to serve.
