Jackfruit Rendang Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut curry with jackfruit, sweet potato, and aromatic spices. The young jackfruit provides meaty texture in this plant-based rendang. Naturally vegan and naturally gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoon coconut oil
- 1 onion, diced
- 1 green pepper, diced
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 stalk lemongrass, sliced
- 3 tablespoon rendang paste
- 1 medium sweet potato, cut into 1-inch pieces
- 1 x 400 (14 fl oz) ml coconut milk
- 1 x 535 g (18.8 oz) tin young jackfruit, shredded
- Fresh coriander, to serve
- Green chilli, sliced, to serve
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 329mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 546mg
- Calcium
- 132mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.