{"id":191,"date":"2023-06-22T11:18:55","date_gmt":"2023-06-22T11:18:55","guid":{"rendered":"https:\/\/commandcode.net\/flintnflame\/?page_id=191"},"modified":"2023-06-22T11:22:29","modified_gmt":"2023-06-22T11:22:29","slug":"vegan-jackfruit-peanut-curry","status":"publish","type":"page","link":"https:\/\/flintandflameusa.com\/inspire\/recipes\/simon-marshall\/vegan-jackfruit-peanut-curry\/","title":{"rendered":"Vegan Jackfruit &#038; Peanut Curry"},"content":{"rendered":"<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/rQ4gKmEGf2w?rel=0\" width=\"460\" height=\"259\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>2 tbsp \/ 30 ml oil<\/li>\n<li>2 medium shallots, diced finely<\/li>\n<li>2 garlic cloves, diced finely<\/li>\n<li>thumb-size piece of ginger, diced finely<\/li>\n<li>\u00bd tsp ground turmeric<\/li>\n<li>2 tbsp Thai red curry paste<\/li>\n<li>200 ml \/ 7 oz canned (\u00bd a can) tomatoes or 2 ripe tomatoes, peeled<\/li>\n<li>2 tbsp peanut butter<\/li>\n<li>200 ml \/ 7 oz coconut milk (\u00bd can)<\/li>\n<li>heaped \u00bd tsp salt, more to taste<\/li>\n<li>juice of half a lime<\/li>\n<li>1-2 tsp sugar (optional)<\/li>\n<li>1 tin of Jackfruit drained<\/li>\n<li>100 g \/ 3.5 oz kale or spinach leaves<\/li>\n<li>\u00bd a can of chickpeas drained<\/li>\n<li>fresh coriander, to serve<\/li>\n<li>chopped roasted peanuts, to serve<\/li>\n<\/ul>\n<h3>Method<\/h3>\n<ol>\n<li>Heat up the oil in a heavy-bottomed pot.<\/li>\n<li>Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.<\/li>\n<li>Add the diced garlic and ginger. Keep on frying gently for another 5 minutes or so, stirring regularly.<\/li>\n<li>Mix the turmeric and the red curry paste into the aromatics and keep on frying them off gently for about 3 minutes until you see the oils separating.<\/li>\n<li>Stir in \u00bd can of tomatoes. If using whole plum tomatoes, squash them with a fork once in the pan.<\/li>\n<li>Next, add in about 480 ml \/ 2 cups of water (or vegetable stock if you prefer).<\/li>\n<li>Allow the sauce to come to a gentle simmer and simmer on a low heat until the tomatoes fall apart and the sauce becomes more uniform, without large tomato chunks in it.<\/li>\n<li>Mix in the peanut butter and coconut milk.<\/li>\n<li>Season with salt, lime juice and a touch of sugar (optional)<\/li>\n<li>Put the Jackfruit into the sauce and cover the pot. Allow it to simmer gently in the sauce for about 5 minutes.<\/li>\n<li>Add the chopped up kale and simmer for about 2-3 more minutes, until tender. Finally add in the drained chickpeas for a minute, just to warm them up.<\/li>\n<li>Serve on top of rice garnished with fresh coriander and chopped roasted peanuts.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 tbsp \/ 30 ml oil 2 medium shallots, &#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":186,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"class_list":["post-191","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vegan Jackfruit &amp; Peanut Curry | Flint &amp; Flame<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flintandflameusa.com\/inspire\/recipes\/simon-marshall\/vegan-jackfruit-peanut-curry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegan Jackfruit &amp; 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