Jackfruit Rendang Curry

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 1 green pepper, diced
• 4 cloves garlic, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1 stalk lemongrass, sliced
• 3 tablespoons rendang paste
• 1 medium sweet potato, cut into 1-inch pieces
• 1 can (400 ml / 14 fl oz) coconut milk
• 1 can (535 g / 18.8 oz) young jackfruit, shredded
• Fresh coriander (cilantro), to serve
• Green chili, sliced, to serve

Instructions:

1. Prepare the Base:

   • In a large pan, heat the coconut oil over medium heat. Add the diced onion and green pepper. Cook for 8-10 minutes until softened.

2. Add Aromatics:

   • Stir in the garlic, ginger, and lemongrass. Fry for 1 minute until fragrant.

3. Cook the Curry:

   • Add the rendang paste and stir well to combine.
   • Add the sweet potato and coconut milk. Bring the mixture to a boil, then lower the heat, cover, and simmer for 10 minutes.

4. Add Jackfruit:

   • Stir in the shredded jackfruit and ½ cup of hot water. Mix to combine.
   • Cover and cook for an additional 10 minutes, or until the sweet potato is fork-tender.

5. Finish and Serve:

   • Season with salt to taste.
   • Sprinkle with fresh coriander and sliced green chili.
   • Serve over rice, with naan bread, or chapatti.

This hearty and aromatic curry is perfect for a satisfying meal, and it's great for those who love a mix of sweet and savory flavors. Enjoy!