Caribbean Coconut Jackfruit
with Garlic Rice & Tomato Salsa
Jackfruit marinated in saucy BBQ flavouring – our favourite (and totally irresistible) veggie alternative to pulled pork. Pair it with creamy coconut milk and Caribbean-style spices, plus a tried-and-true garlic rice for endless deliciousness!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
3 clove
garlic
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1
carrot
1 bag
baby spinach leaves
1
tomato
1 bunch
spring onion
1 packet
flaked almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 tin
coconut milk
½
fresh chilli
1 sachet
mild Caribbean jerk seasoning
1 packet
BBQ marinated jackfruit
(May be presentPeanuts)Not included in your delivery
olive oil
40 g
plant-based butter
1 drizzle
white wine vinegar
1.5 cup
water (for the rice)
½ cup
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt 1/2 the plant-based butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate the carrot. Roughly chop the baby spinach leaves and tomato. Thinly slice the spring onion.
Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
When the rice has 10 minutes time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot until softened, 3-4 minutes. Add the mild Caribbean jerk seasoning and remaining garlic and cook until fragrant, 1 minute. Add the BBQ marinated jackfruit, coconut milk, remaining butter and water (for the sauce) and simmer until reduced, 2-3 minutes. Season with salt and pepper.
In a medium bowl, add the tomato, baby spinach, spring onion and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
Thinly slice the long red chilli (if using). Divide the garlic rice between bowls. Top with the Caribbean coconut jackfruit and spoon over any remaining sauce from the pan. Garnish with the chilli and sprinkle over the toasted almonds. Serve with the tomato salsa.