Jackfruit in Coconut Milk
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This dish is simply delicious and made with great tasting vegetables, perfect for a mid-week meal.
Jackfruit in Coconut Milk (Ginataang Langka)
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Filipino
Servings
4-6
Cook Time
40 minutes
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
Prepare your vegetables, set aside.
- Heat a deep pan over medium heat. Add oil when pan is alread hot but not smoking.
Add oil, garlic, onion and ginger. Cook for about 3 minutes or until aromatic (do not burn).
Add butternut squash, aubergines and beans.
Add RoniB's Kitchen Garlic Chilli Oil, coating the vegetables.
- Add stock and coconut milk. Stir then cover. Cook for about 15 minutes or until squash is al dente.
- Add the jackfruit. Cover. Cook for about 5-7 minutes.
- Remove cover and season with salt and pepper. Continue to cook until liquid is reduced to a nice sauce consistency.