Fall Jackfruit Pumpkin Dish

This dish is made with jackfruit, a kind of fruit that we often buy here in cans. It is a good meat substitute and when you marinate it with herbs it has a good bite. Jackfruit contains a good amount of fiber which is important for optimal intestinal function and has a bit of a meaty taste. This is a truly a dish to enjoy during the fall with all its sweet, salty and umami flavours.

Ingredients:

2 tablespoons olive oil
1 red onion – cut into small pieces.
1 eggplant – washed and cut into small cubes
1/2 pumpkin – cut into cubes or store-bought cubes.
3 heads of bok choy – washed and cut into small pieces
1 tablespoon turmeric powder
1 tablespoon ginger powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 teaspoon grey sea salt
1/2 teaspoon black pepper.
400 ml coconut milk from a can
1 can organic chickpeas – drain the water
1 can organic jackfruit – leave the water in.
3 tablespoons maple syrup
2 tablespoons tamari
1/2 freshly squeezed lime
2 cloves pressed garlic
salted sesame seeds – gomasio.
brown rice, millet or quinoa to serve.

Instructions:

In a large pan, heat the olive oil. Add the onion and all the spices except salt and pepper. After a few minutes, add the eggplant and pumpkin to the pan and stir-fry for a couple of minutes. Open the coconut milk and add, stir well. Let it cook for 15 minutes on low heat with a lid on the pan.

In the meantime, you can prepare the rice, quinoa or millet according to the instructions.

After the eggplant and pumpkin are soft, add the bok choy, chickpeas and jackfruit with water and all. Season with salt, pepper, maple syrup, tamari, garlic and lime. Stir well again and let it cook for another 5 minutes. Then serve with the brown rice or choice of grain. Sprinkle gomasio on top.