What's for dinner?
Red Curry- perfect for the cold weather!
I needed a vegan meal for family member in town recently. Planned on making stuffed acorn squash but headed this direction and it was worth it! This spicy tomato stew smelled amazing while it simmered away.
I grabbed from my fridge and pantry:
- Red curry paste, mild and/or hot
- 2 medium carrots
- 1 onion
- 4 stalks of celery
- 1 green pepper
- 2 garlic scapes
- 1 20-oz can of Jack Fruit
- 32 oz diced tomatoes
- 8 oz coconut milk
- curry powder
- salt and pepper
What to do:
- Heat large pot or dutch oven over medium heat. Once hot, add a few tablespoons of oil.
- Chop carrots, onion, celery, and garlic scapes. Add to hot pan. Cook for about 5 minutes.
- Add 4-6 Tbsp. of red curry paste. I used about half each of mild and hot as I finished them both up. Stir to combine with the veggies.
- Add in diced tomatoes and the juice. Add in 8-12 oz of water. Taste. I felt it tasted a bit flat so I added in 1-2 Tbsp of cumin and curry powder here.
- Add coconut milk and Jack Fruit. Stir.
- Simmer on low for at least 30 minutes.
- Serve over rice. Salt to taste.
Note: This was the first time I've ever used Jack Fruit. I had eaten it once before, one very early morning in Australia where I was exploring a Farmers Market waiting for my hotel to open. It was right after I had tried a Custard Apple, but that's another story.
I had this can hanging out in my pantry (because who doesn't have a can of Jack Fruit in their pantry for emergencies?) Have to admit, I don't know if I loved the look of it but I decided to not pay attention and just stir it in.
How'd it taste? Great! The texture doesn't match the appearance, and retained just a hint of sweetness. Definitely worth a try. As you can see by the can, it was from Trader Joe's (Burlington), but I have seen seasoned Jack Fruit at the local Co Op stores.
Have you used it before?