Curry with jackfruit, pak choi and tomato

Gluten free
Sugar free

This ready-to-eat curry is 52% full of jackfruit. Jackfruit has the structure of meat, but is fruit and vegetable in one. Superfood in a light or medium spicy curry! Delicious with pak choi, tomatoes and extra coconut milk.

DinnerCurry2 servings15 minutes preparation

This is what you need

Rice200 g
Bok choy1/2 stalk
Onion1 medium
Garlic1 clove
Olive oil2 tbsp
Thai Red Curry with Jackfruit1 jarCoconut milk 80%200 ml
Cherry tomatoes150 g
Arrowroot1 tbsp
Water3 tbsp
Fresh cilantro2 little hand

This is how you make it

  1. Cook the rice according to the directions on the package.
  2. Finely chop the onion, garlic and pak choi.
  3. Put the olive oil in a pan and fry the onion and garlic until the onion is translucent.
  4. Add the white parts of the pak choi and fry for a further 1 minute. Lower the fire.
  5. Add the jackfruit curry and coconut milk and let it simmer gently for 5 minutes.
  6. Halve the cherry tomatoes. Add them, together with the green parts of the pak choi, during the last 2 minutes.
  7. Mix the arrowroot with cold water and add to the curry. Stir until the sauce is the right thickness.
  8. Finely chop the coriander. Divide the curry among 3-4 bowls and finish with fresh coriander.
  9. Serve with rice.


Also delicious with naan (Indian bread).