Jackfruit in Coconut Milk

This dish is simply delicious and made with great tasting vegetables, perfect for a mid-week meal.

Jackfruit in Coconut Milk (Ginataang Langka)

RoniB's Kitchen
Servings

4-6

Cook Time

40 minutes

Cuisine

Filipino

Category

Main

Jackfruit in Coconut Milk (Ginataang Langka)

Ingredients

  • 2 tbsp cooking oil
  • 3 garlic cloves chopped
  • 1 onion thinly sliced
  • 1 inch ginger cut into thin sticks
  • 1 tbsp RoniB's Kitchen Garlic Chilli Oil
  • 1 can green jackfruit drained and cut in cubes
  • 1 large aubergine cut into cubes
  • 1/2 butternut squash peeled and cut into cubes
  • 150g fine beans cut in half
  • 150ml vegetable stock
  • 1 can coconut milk
  • salt and pepper to taste

Directions

  1. Prepare your vegetables, set aside.

  2. Heat a deep pan over medium heat. Add oil when pan is alread hot but not smoking.

  3. Add oil, garlic, onion and ginger. Cook for about 3 minutes or until aromatic (do not burn).

  4. Add butternut squash, aubergines and beans.

  5. Add RoniB's Kitchen Garlic Chilli Oil, coating the vegetables.

  6. Add stock and coconut milk. Stir then cover. Cook for about 15 minutes or until squash is al dente.
  7. Add the jackfruit. Cover. Cook for about 5-7 minutes.
  8. Remove cover and season with salt and pepper. Continue to cook until liquid is reduced to a nice sauce consistency.
Back to blog