Caribbean Coconut Jackfruit

Name: Caribbean Coconut Jackfruit with Garlic Rice & Tomato Salsa
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 3 clove garlic; 40 g plant-based butter; 1 packet basmati rice; 1 carrot; 1 bag baby spinach leaves; 1 tomato; 1 bunch spring onion; 1 packet flaked almonds; 1 tin coconut milk; 1 drizzle white wine vinegar; ½ fresh chilli; 1.5 cup water (for the rice); 1 sachet Mild Caribbean Jerk Seasoning; 1 packet BBQ Marinated Jackfruit; ½ cup water (for the sauce)

with Garlic Rice & Tomato Salsa

Get up to $175 off

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!

Tags:

Plant Based

Allergens:

Almond

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

carrot

1 bag

baby spinach leaves

tomato

1 bunch

spring onion

1 packet

flaked almonds

(Contains: Almond; )

1 tin

coconut milk

fresh chilli

1 sachet

Mild Caribbean Jerk Seasoning

1 packet

BBQ Marinated Jackfruit

(May be present: Peanuts. )

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)

Nutrition Values

/ per serving

Energy (kJ)3430 kJ

Fat39.8 g

of which saturates28.4 g

Carbohydrate99 g

of which sugars28.3 g

Protein13.7 g

Sodium1172 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

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.