2 tbsp cooking oil
3 garlic cloves, chopped
1 onion, thinly sliced
1 inch ginger, cut into thin sticks
1 tbsp RoniB's Kitchen Garlic Chilli Oil
1 can green jackfruit, drained and cut in cubes
1 large aubergine, cut into cubes
1/2 butternut squash, peeled and cut into cubes
150g fine beans, cut in half
150ml vegetable stock
1 can coconut milk
salt and pepper, to taste
Prepare your vegetables, set aside.
Heat a deep pan over medium heat. Add oil when pan is alread hot but not smoking.
Add oil, garlic, onion and ginger. Cook for about 3 minutes or until aromatic (do not burn).
Add butternut squash, aubergines and beans.
Add RoniB's Kitchen Garlic Chilli Oil, coating the vegetables.
Add stock and coconut milk. Stir then cover. Cook for about 15 minutes or until squash is 'al dente'.
Add the jackfruit. Cover. Cook for about 5-7 minutes.
Remove cover and season with salt and pepper. Continue to cook until liquid is reduced to a nice sauce consistency.
This dish is simply delicious and made with great tasting vegetables, perfect for a mid-week meal.
Jackfruit in Coconut Milk (Ginataang Langka)