Jackfruit Stew with Pumpkin
Nutritious and delicious, the perfect veggie main for autumn
West African Stew
Food
Main Courses
Dairy-free
Vegan
Vegetarian
This spicy, flavourful stew will warm the coldest of days.
10 Servings
Ingredients
• 30ml vegetable oil
• 200g red onions, diced
• 80g Major Pan-Asian Keralan Base Paste
• 500g sweet potato, peeled and diced
• 400g can black-eyed peas, drained
• 6g red chilli, thinly sliced plus 10g to garnish
• 45g tomato purée
• 10g Major Vegetable Stock Powder, mixed with 500ml water
• 400g can chopped tomatoes
• 125g soy butter
• 200g baby spinach
• 1 lemon, juice only
• 10g coriander, finely chopped
• 60g spring onions, finely sliced
Method
- Heat 1 tbsp oil in a large, heavy-based saucepan.
- Add the onions and cook for 10 mins, then add the Major Pan-Asian Keralan Base Paste and sauté over a medium-low heat for 10 mins, stirring occasionally and adding a little more oil if the paste starts to stick.
- Add the sweet potatoes, black-eyed peas, chilli and tomato purée and mix to combine. Pour in the Major Vegetable Stock Powder mix and chopped tomatoes.
- Add the soy butter, season with salt and pepper and stir in well.
- Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 25 mins, stirring occasionally.
- Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 mins. To finish, add the lemon juice, coriander, spring onions and chilli. Serve with rice or potatoes.
