Coconut Curry 'Lobster'

Coconut Curry 'Lobster' is a delightful vegan twist on a classic seafood dish, featuring tender jackfruit simmered in a rich, creamy coconut curry sauce. This dish is an explosion of flavors, combining the sweetness of coconut with aromatic spices that will transport your taste buds to the tropics.

Ingredients

• Young green jackfruit - 400g, drained and rinsed
• Coconut milk - 400ml
• Curry paste (red or yellow) - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Onion - 1 medium, diced
• Bell pepper (any color) - 1, sliced
• Carrot - 1 medium, julienned
• Green peas - 100g, frozen
• Lime juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat vegetable oil in a large skillet over medium heat.
2. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the sliced bell pepper and julienned carrot, and cook for another 3-4 minutes until softened.
5. Incorporate the drained jackfruit and cook for 5 minutes, stirring occasionally.
6. Add the curry paste to the skillet, mixing well to coat the jackfruit and vegetables evenly.
7. Pour in the coconut milk and stir to combine. Bring to a simmer and reduce heat to low.
8. Add the frozen green peas and lime juice, simmering for an additional 5-7 minutes until heated through.
9. Season with salt and black pepper to taste.
10. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 8 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 22 g
• Unsaturated Fat: 3 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, supporting digestive health.
• Contains healthy fats from coconut milk, which may help improve heart health.

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