Indonesian tempeh jackfruit curry (Gulai Nangka)
makes 6 serves
1 tin young jack fruit drained, rinsed and cut into bit sized pieces
1 block tempeh, rinsed and cut into 11cm cubes
2 star anise
5 cardamon pods
5 heaped tbsp Gulai Nangka paste
2 tbsp rice bran oil
1 tin coconut milk
2.5 tsp vegan chicken stock powder (Massels’ is great)
200g fresh green beans topped and tailed (frozen works too!)
200g bag baby spinach
1.5 litres water
1 tsp sugar
salt to taste
Gulai Nangka paste
8 shallots, peeled
3 large red chilli, chopped
1 bulb of garlic, peeled and roughly chopped
4cm fresh ginger, roughly chopped
2 small pieces fresh turmeric, roughly chopped
5 bay leaves
5 kaffir lime leaves
1 lemon grass stalk, bruised and roughly chopped
1 tsp coriander seeds
1 tsp white pepper
1 tsp tamarind paste (or 1 tbsp lime juice)
place all ingredients in a blender and blend to a paste
In a large sauce pan sauté the gulag nangka paste in 2 tbsp rice bran oil on a low heat for around 10 minutes till fragrant then scrap into the slow cooker.
In a fry pan fry tempeh in 1 tbsp rice bran oil for 5-7 minutes until golden. Place in the slow cooker.
Add to the slow cooker the jackfruit, star anise, cardamon,coconut cream, chicken stock powder, sugar and water and set on low for 6-8 hours or high 4-6 hours. 15 minutes before serving add the green beans and spinach to ensure they stay vibrant and crisp. Season to taste.
Serve with rice, fresh red chilli, coriander leaves, crushed salted peanuts and a wedge of lime.