“Divine Vegan Sri Lankan Breakfast: Coconut Milk Rice and Jackfruit Curry Delight”

Allergens

None

Ingredients

• 2 cups long
• grain rice
• 4 cups coconut milk
• 1 can young green jackfruit, drained and rinsed
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1
• inch piece ginger, grated
• 2 tomatoes, diced
• 1 cup coconut cream
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1/2 tsp chili powder
• Handful of fresh coriander leaves, chopped

Instructions

1. Rinse the rice under cold water and cook it according to package instructions using coconut milk instead of water for added flavor. Set aside.
2. In a large pan, heat oil over medium heat. Add mustard seeds and cumin seeds once they start popping, add onion, garlic, and ginger. Sauté until onions are translucent.
3. Add jackfruit to the pan, stirring occasionally. Cook for about 10 minutes or until the jackfruit absorbs the flavors.
4. Stir in tomatoes, turmeric, chili powder, and salt to taste. Lower the heat and let it simmer for 20 minutes.
5. Add coconut cream to the curry and cook for another 10 minutes. Adjust seasonings as needed.
6. Garnish with fresh coriander leaves before serving. Serve Coconut Milk Rice alongside Jackfruit Curry, and enjoy a delightful vegan Sri Lankan breakfast!

Chef’s Insight

Use canned young green jackfruit for a more tender texture and easier preparation. - Experiment with different plant-based milks for an alternative to coconut milk.

Notes

Ensure you use young green jackfruit for a tender texture. - Adjust seasonings according to personal preference.