Try out this delicious Jackfruit Laksa with Pineapple Chutney recipe, straight from the kitchens of the world-renowned Gwinganna Lifestyle Retreat.
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- 3 x 400g tins jackfruit, drained
- 400ml coconut cream
- 1 tbsp coconut oil
- 60g brown rice noodles
- 2 medium red capsicum, julienne
- 2 medium zucchini, grated
- 3 boiled eggs, halved
- 300g pineapple chutney
Laksa sauce
- 1 tbsp coconut oil
- 3 tbsp garlic, grated
- 2 tbsp ginger, grated
- 1 small brown onion, diced
- 1 stalk lemon grass, very finely minced
- 1 long red chill, sliced
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp Madras curry powder
- 3 1/2 tbs tomato paste
- 1 ltr vegetable stock
- 3/4 cup tinned crushed tomatoes
- 1 lemon, juice of
- 700ml coconut cream
- 1 heaped tsp kimchi
- 3 tsp honey
- 1 bunch coriander, chopped
To serve
- fresh coriander sprigs
- spring onion, sliced
- toasted coconut flakes
Jackfruit Laksa: Method
Preheat oven to 150 C. Place the drained jackfruit in a deep baking dish. In a large saucepan, heat half of laksa sauce and the coconut cream over a moderate-high heat then pour over the drained jackfruit. Cover with foil and place in the oven for 2 hours.
Meanwhile, prepare noodles according to packet directions and set aside. Heat coconut oil in a heavy-based frypan, add capsicum and zucchini and sauté for about 7 minutes. Remove from heat, set aside.
Place cooked noodles, baked jackfruit and sautéed capsicum and zucchini in serving bowls. Heat the remaining laksa sauce in a large saucepan and pour over the noodles and vegetables. Add boiled eggs and garnish with coriander sprigs, sliced spring onion and toasted coconut flakes, as desired. Serve the pineapple chutney on the side.
For the laksa sauce, heat the coconut oil in a large saucepan. Add garlic, ginger, onion, lemongrass and chilli and sauté until the onions are soft and translucent, about 7 minutes. Add the dried spices and cook for a further 5 minutes. Then fold in the tomato paste and tinned crushed tomatoes and cook for a further 10 minutes over a low-moderate heat. Add the stock and bring to the boil.
Meanwhile, blend the kimchi with lemon juice and coconut cream in a small bowl then stir into the laksa. Return the laksa to the boil, reduce to a low heat, then stir in honey and fresh coriander and simmer gently for 40 minutes.
To serve, place cooked. noodles, baked jackfruit and sautéed capsicum and zucchini in serving bowls.
Heat remaining laksa sauce in a saucepan and pour over the noodles and vegetables.
Add halved boiled eggs and garnish with coriander sprigs, sliced spring onion and toasted coconut flakes, as desired.
Serve with pineapple chutney.
