Recipes
Ingredients
- 1 tablespoon neutral oil, such as avocado or sunflower
- 1 onion, diced
- 1 carrot, diced
- 1 potato, diced
- 1 sweet potato, diced
- 2 cloves garlic, minced
- 20 ounce can of jackfruit in brine, drained, rinsed and diced
- 2 tablespoons vegan margarine
- 2 tablespoons curry powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 1/2 cup vegetable broth
- 1 13.5 ounce can coconut milk
- 1/2 cup fresh green peas, fresh or frozen
- Heat oil in large skillet and add diced onion, carrot, potato, sweet potato and garlic. Cook, stirring for about 2 – 3 minutes.
- Add the jackfruit and vegan margarine. Stir until margarine is melted, then add curry powder, salt and pepper and stir to incorporate. Add the flour and stir to mix.
- Stir in the vegetable broth and coconut milk, bring to a simmer and cook until thickened while stirring about 5 – 8 minutes. Away from the heat, stir in the peas.
- Cooking tip: Filling freezes well.
Chef's Narrative
Curry and jackfruit add an exotic twist to these traditional British hand pies.
Recipe Substitutions
An equal quantity of fresh, unripe, cooked jackfruit may be substituted for the canned.
Nutrition Facts:
Total Calories Per Serving: 160, Total Fat: 10g, Saturated: 7g, Trans Fat: 0g, Sodium: 200mg, Potassium: 393mg, Carbohydrate: 18g, Dietary Fiber: 3g, Protein: 3g
Allergens:
Wheat
Chef's Narrative
Curry and jackfruit add an exotic twist to these traditional British hand pies.
Recipe Substitutions
An equal quantity of fresh, unripe, cooked jackfruit may be substituted for the canned.
Nutrition Facts:
Total Calories Per Serving: 160, Total Fat: 10g, Saturated: 7g, Trans Fat: 0g, Sodium: 200mg, Potassium: 393mg, Carbohydrate: 18g, Dietary Fiber: 3g, Protein: 3g
Allergens:
Wheat
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Ingredients
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