Vegan jackfruit khow suey

6
40 minutes

Ingredients

Vegan jackfruit khow suey

  • 3 dried red chillies
  • 40ml of coconut oil, cold-pressed
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 knob of ginger, approx. 2.5cm long, peeled and chopped
  • 1/2 tsp turmeric powder
  • 1 tsp roasted curry powder
  • 2 tbsp of gram flour
  • 3 kaffir lime leaves
  • 2 vegetable stock cubes, dissolved in 500ml hot water
  • 1/4 cauliflower, cut into small florets
  • 1/2 broccoli, cut into medium florets
  • raw jackfruit, drained, from a 400g tin
  • bamboo shoots, drained, from a 225g tin
  • 300ml of coconut milk
  • 1/2 lemon, juice only
  • 1/2 bunch of coriander leaves, finely chopped
  • salt

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

  • flat rice noodles, cooked according to packet instructions
  • fried garlic flakes
  • fried onions
  • roasted peanuts
  • red chillies, sliced
  • green chillies, sliced and marinated in vinegar
  • lemon wedges
  • boiled eggs, sliced
  • spring onions, finely sliced

Method

1
Soak the red chillies in lukewarm water for 30 minutes, then drain and set aside
  • 3 dried red chillies
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
  • 30ml of coconut oil, cold-pressed
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 knob of ginger, approx. 2.5cm long, peeled and chopped
  • 1/2 tsp turmeric powder
  • 1 tsp roasted curry powder
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
  • 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
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
  • salt
  • 1/2 lemon, juice only
  • 1/2 bunch of coriander leaves, finely chopped
  • 300ml of coconut milk
6
Make your own bowl with the broth, noodles and choice of accompaniments
  • spring onions, finely sliced
  • fried garlic flakes
  • fried onions
  • roasted peanuts
  • red chillies, sliced
  • green chillies, sliced and marinated in vinegar
  • lemon wedges
  • boiled eggs, sliced
  • flat rice noodles, cooked according to packet instructions