Taco with jackfruit curry


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 463 Kcal, 11g Protein, 54g Carbohydrates, 22g Fat


Ingredients

  • Curry
  • 1 tbsp oil
  • 1 spring onions incl. green parts, cut into rings
  • 1 stick lemongrass sticks, finely chopped
  • 1 tin jackfruit (400 g)
  • 150 g Romanesco broccoli, cut into florets
  • 2 kaffir lime leaves, crushed
  • 2 tbsp green curry paste
  • 1.5 dl water
  • 2.5 dl coconut milk
  • 0.5 tsp salt
  • 2 tbsp lime juice
  • Taco
  • 12 mini-tortillas
  • 1 tbsp lime juice
  • 90 g plain yoghurt
  • 1 bunch Thai basil, leaves torn off

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Instructions

  • Curry

    Heat the oil in a non-stick frying pan. Stir fry the lemongrass, jackfruit, broccoli and spring onion for approx. 4 mins. Add the kaffir lime leaves, curry paste, coconut milk, water and lime juice, season with salt, bring to the boil, simmer over a medium heat for approx. 20 mins. Remove the kaffir lime leaves, pull apart the jackfruit using two forks.
  • Taco

    Prepare the tortillas according to the packet instructions. Fill the tortillas with the curry and a little yoghurt, drizzle with lime juice, garnish with the basil leaves.
  • Tip:

    Serve with the remainder of the yoghurt and 1 lime, washed thoroughly and cut into wedges.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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