Thai Green Curry Jackfruit in Saffron rice

Justveggies-jackfruit-in-saffron-rice

Thai Green Curry Jackfruit in Saffron rice

This happened to be one of our "more creative" recipes. We mixed young Jackfruit in Thai green curry with saffron rice and vegetables together to end up with this winner. The saffron in this recipe gives the the rice a nice buttery flavor (of course without "scary dairy") This was a massive hit when we sampled it at the Melbourne World Vegan Day on the 10th of November 2019. Sorry for making you all wait for the recipe. Enjoy! 🙂
Course Main Course
Cuisine Asian, Middle Eastern, Persian, Thai
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 servings
Calories 295kcal

Equipment

  • Spice Mortar

Ingredients

  • 2 pinch Saffron threads
  • 1 cup White Basmati Rice
  • 2 tbsp Extra virgin olive oil
  • ½ cup finely chopped onion
  • 5 leaves Curry leaves
  • cups liquid vegetable stock (refer to Tip 3 below)
  • 2 pods Cardamom
  • 2 pods Cloves
  • ½ tsp Cinnamon powder
  • ¼ tsp Turmeric
  • 1 tsp Crushed ginger
  • 1 clove Crushed garlic
  • 1 cup Red capsicum
  • 1 cup Green capsicum
  • ¼ cup Parsley
  • 350 g Just Veggies Young Jackfruit in Thai Green Curry sauce

Instructions

  • Grind one pinch of saffron threads with a pestle in a spice mortar to a powdery consistency.
  • Pour ¼ cup of hot water into the mortar. Also add the remaining saffron threads (un-crushed) into the motar and let the saffron soak for 5 minutes.
  • Rinse the Basmati rice in a colander, drain and set aside.
  • Heat 1 tbsp of extra virgin olive oil over medium in a large pot and add the chopped onion and curry leaves when oil is hot. Cook until translucent, about 5 minutes.
  • Add rice to the pot and saute for one minute longer, mixing the rice together with the cooked onion.
  • Pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that clings to the mortar into the pot.
  • Add cardamom, cloves, cinnamon powder and turmeric to the pot.
  • Also add liquid vegetable stock to the pot and bring to a boil.
  • Cover the pot and reduce heat to low. Let the rice cook for 20 minutes, or until all the stock is absorbed and the rice is tender.
  • Heat the remaining 1 tbsp of extra virgin olive oil over medium in a large pot and add the crushed ginger, crushed garlic, red capsicum, green capsicum and parsley when oil is hot. Cook for about 5 minutes.
  • Add the Jackfruit to the pan and cook for another 5 minutes while stirring well.
  • Finally add the saffron rice prepared earlier in to the mix and stir well.

Notes

Tip 1: You could also cook this in a rice cooker, which is a lot easier. Use the same ratios and put everything in the rice cooker, which will cook the rice for you.
Tip 2: Don’t worry if you can’t get hold of curry leaves at your local fruit and veg store. It’s only optional.
Tip 3: You can prepare the liquid vegetable stock by mixing 3 tea spoons of Vegeta Gluten Free Vegan Real Gourmet Stock Powder with hot water. It’s available at Coles Supermarkets or Woolworths.

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