Jackfruit Curry with Black Rice Noodles

This richjackfruit curry noodle bowl is simple to makeand is perfect as a mid-week dinner.We have kept this recipe simple, using just jackfruit and a few fresh greens but you can add your choice of vegetables to this curry. Just add the vegetables at the same time as you add the jackfruit.

Serves 2 I Cooking time 30 minutes

Ingredients

• 1 pack Clearspring Organic Black Rice Noodles
• 200ml Clearspring Organic Coconut Milk
• 1-2 tbsp Clearspring Coconut Oil
• 1 small onion - finely diced
• thumb size piece of ginger - minced
• 2 garlic cloves - minced
• 200ml water
• ½ Jar 250g Clearspring Young Jackfruit Chunks (drained weight 130g)
• a handful of  green vegetables (eg. Mangetout, sugar snaps)
• sea salt to taste
• fresh lime wedges
• fresh coriander
• drizzle of Clearspring Yaemon Tamari 

Curry Spices

• 1 tbsp curry powder
• ½ tsp cumin seeds or powder
• ½ tsp turmeric powder
• 3-4 pieces curry leaves
• a pinch cayenne peppers - optional
• a pinch of black pepper - to taste

Method

1. Heat the coconut oil in a frying pan with diced onion and let it cook until soft. Add the curry spices, minced ginger and garlic and mix together. 
2. Drain the jackfruit and cut or shred to smaller pieces and add to the pan.
3. Add the coconut milk and water. Bring to boil and let it simmer for 10 minutes.
4. Wash and cut the Mangetout and add to the curry about 2-3 minutes before serving so they don't overcook.
5. Taste and adjust the seasoning with sea salt or tamari. 
6. Cook or soak the black rice noodles according to instructions on pack, drain and rinse under running water and set aside.
7. To serve, create a nest-like shape in your bowl and pour the cooked curry around the noodles. Garnish with fresh coriander and a squeeze of fresh lime.

Recipe by Lisa Dawson

All Clearspring recipes are 100% plant-based, using Organic products where possible and refined sugar-free.