Jackfruit chilli
A Free and
spicy jackfruit chilli with sweet potato, roasted veg and a medley of beans
FREE
50 minutes
Serves 4
2 red onions,
1 cut into bite-size chunks and 1 finely chopped
1 large
potato, washed and cut into bite-size chunks
1 large sweet
potato, peeled and cut into bite-size chunks
1 red pepper,
deseeded and cut into bite-size chunks
Low-calorie
cooking spray
2 large
garlic cloves, crushed
1 tbsp ground
cumin
1 tsp ground
coriander
½ tbsp smoked
paprika
¼ tsp chilli
flakes
227g can
chopped tomatoes
2 x 400g cans
jackfruit, drained
400g can
mixed beans or pulses in water, drained
3 tbsp tomato
purée
1 vegetable
stock cube, crumbled
200g can
sweetcorn, drained
½ small pack
fresh coriander, roughly chopped (optional)
Preheat the
oven to 220 °C/ fan 200 °C/gas 7.
Put the red
onion chunks, potato, sweet potato and red pepper in a large, shallow non-stick
roasting tin and spray with low-calorie cooking spray. Toss well and roast for
25-30 minutes, turning halfway.
Meanwhile,
place a large non-stick casserole pan or stockpot over a high heat. Add the
finely chopped red onion, garlic, spices, chopped tomatoes, jackfruit, tomato
purée, stock cube, 450ml boiling water and half of the beans or pulses and
bring to the boil. Cover, reduce the heat to medium-low and simmer for 30
minutes, stirring occasionally.
Remove the
lid, break up any large pieces of jackfruit and add the remaining beans or
pulses, sweetcorn and roasted vegetables. Bring back to the boil and cook for 5
minutes or until everything is piping hot. Stir through the coriander, if
using, season to taste and serve with salad.
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