This chunky sweet potato and jackfruit stew is the perfect thing to warm you up on a chilly evening. The neutral flavor of young green jackfruit absorbs the complex heat of five-spice powder and the floral notes of lemongrass. Sweet potato and carrots complement the fleshy jackfruit and tender morsels of mushrooms. To make this a complete meal, serve it over brown rice, quinoa, or another whole grain. Garnish with cilantro and, if you like it spicy, thinly sliced fresh red chile.
Tips
Gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Jackfruit: Be sure to use young green jackfruit packed in water, not the yellow ripe jackfruit in sweetened syrup.
For more inspiration, check out these tasty ideas:
- Caribbean Sweet Potato Stew
- Jamaican Vegetable Stew with Mini Dumplings
- Lemon Orzo Soup with Jackfruit
- Jackfruit Chowder
- 2 medium carrots, chopped (1 cup)
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 3 cups water or coconut water
- 1 large portobello mushroom, stem and gills removed, quartered and cut into ½-inch-thick slices
- 1 tablespoon no-salt-added tomato paste
- 2 teaspoons low-sodium red miso paste
- ¾ teaspoon Chinese five-spice powder
- 1 20-oz. can no-salt-added canned green jackfruit, rinsed and drained (2 cups)
- 8 oz. sweet potato, peeled and chopped (1½ cups)
- 1 stalk lemongrass, cut crosswise into thirds and lightly smashed
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons date syrup or pure maple syrup (optional)
- 2 cups cooked brown rice
- ½ of a fresh long medium-hot red chile, thinly sliced (see tip, recipe intro) (optional)
- Fresh cilantro leaves
Instructions
- In a medium saucepan combine carrots, garlic, ginger, and ½ cup of the water. Cook over medium 10 minutes or until all water has evaporated, stirring occasionally.
- Add mushroom slices; cook over medium 5 minutes or until slices have released all liquid and shrunken in size, stirring occasionally. Stir in tomato paste, miso, and five-spice powder. Cook and stir 2 minutes more.
- Add the remaining 2½ cups water. Stir to loosen any bits stuck to bottom of pan. Add jackfruit, sweet potato, lemongrass, and soy sauce. Bring to boiling; reduce heat. Partially cover and simmer 15 minutes or until sweet potato and carrots are fork-tender.
- Taste and adjust seasoning, drizzling with date syrup if needed to balance bitterness. Spoon brown rice and stew into serving bowls. Top with chile (if using) and cilantro.
The post Five-Spice Sweet Potato and Jackfruit Stew appeared first on Forks Over Knives.
