One of the comfort foods I love the most during the colder months is a hearty beef stew. I don't want to miss out on those warm fulfilling bowls of goodness simply because I went vegan; and, thanks to jackfruit I don't have to!
This stew is just as hearty as any beef stew I had during my carnivorous days, and, the curry gives it a pleasantly surprising yet subtle kick of spice.
Let's snuggle up and chow down. As always, it's super easy!
What you need: 1 Pack The Jackfruit Co Curry Jackfruit | 1/3 Cup Coconut Cream | 1/2 Cup Vegetable Broth | 2 Russet Potatoes, Peeled | 1/2 Sweet or White Onion | 1-2 Bell Peppers of Choice | Salt & Pepper to Taste
Dice your potatoes into large chunks, set aside. Dice up your peppers and onions.
In a pot, bowl your potatoes until fork tender.
In a large skillet or pot, sauté your peppers and onions in some extra virgin olive oil until the onions are translucent. Add in your jackfruit and sauté on medium heat until heated through. Add in your vegetable broth and heat until simmering. Add in your coconut cream and stir until well combined.
Add in your potatoes, cover, and simmer 5-10 minutes. If liquid gets low or boils out, add in a bit more vegetable broth.
Once jackfruit easily pulls apart with a fork, the dish is ready. Season with salt and pepper to taste. Serve over brown, white, or jasmin rice.