Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 20 ounces of canned young green jackfruit thoroughly, rinse, then use your hands to shred it into pulled-meat-like pieces.

2. 2

   Heat 3 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering, then add 1 large finely sliced red onion, 1 large thinly sliced red bell pepper, 1 large thinly sliced green bell pepper, and 2 medium grated carrots, stir-frying for 5 minutes until vegetables begin to soften.

3. 3

   Add 4 minced cloves of garlic and 1-inch grated fresh ginger to the wok, continuing to stir-fry for 1 minute until fragrant.

4. 4

   Stir in 2 teaspoons of medium curry powder, 1 teaspoon of smoked paprika, and 0.5 teaspoon of cayenne pepper, tossing for 30 seconds to coat the vegetables in the spices.

5. 5

   Pour in 1 (14.5 ounce) can of undrained diced tomatoes, 0.5 cup of vegetable broth, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, bringing the mixture to a simmer.

6. 6

   Add the shredded 20 ounces of jackfruit to the wok, stir well to combine, reduce heat to medium-low, and simmer uncovered for 15 minutes, allowing the flavors to meld and the liquid to slightly reduce.

7. 7

   Garnish the Wok-Tossed Jackfruit Chakalaka Stir-Fry with 0.25 cup of fresh chopped coriander before serving hot with pap, rice, or crusty bread.