INGREDIENTS

Provides 2-3 Portions 

1 can of Jackfruit in water

100ml of Coconut milk 

50ml of water - more if you want a thinner sauce

2 Shallots

1/2 Tsp Turmeric

2 Tsp Paprika

1 Tsp Cumin 

1 Tsp Coriander

1 Tsp Oregano 

2 Tsp Garlic granules 

1/2 Cube Vegetable Stock 

A pinch of Salt and Pepper to taste

1 Head of Cauliflower 

1 Tbsp Oil

1 Large or 2 Small Sweet Potatoes 

1 Tsp Agave Syrup

 

Method

1. Preheat your oven to 200C°

2. Dice the sweet potatoes and soak in warm water for 15 minutes.

3. After soaking, drain the potatoes and pat dry. Mix 1 tsp of paprika,1 tsp of garlic granules and 1 tsp agave syrup with salt & pepper to make a paste, and coat the sweet potatoes with the paste.

4. Pop in the oven for 30 minutes, or until they are soft in the middle. 

5. While the potatoes are cooking, add chopped shallots to an oiled pan along with the remainder of the spices. 

6. After allowing to cook for a few minutes, drain the can of jackfruit and add to the pan.

7. Dissolve your vegetable stock in the 50ml of water, and add this to the pan along with the coconut milk.

8. Cook until the jackfruit is soft enough to break apart and has a 'meat-like' consistency. 

9. Separate the florets of the cauliflower and blitz in a food processor until it is broken up into 'rice' - if you don't have a food processor you can use a grater. 

10. Sauté the cauliflower rice in a pan for 5-8 minutes with some oil and salt and pepper - you can add a bit of vegetable stock if you like!

11. Plate up the rice, sweet potatoes and jackfruit and enjoy!