JACKFRUIT LAKSA & PINEAPPLE CHUTNEY
3 × 400g tins jackfruit, drained
400ml coconut cream 60g brown rice noodles 1 tbsp coconut oil 2 medium red capsicums, julienned
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 lemongrass, finely minced
1 long red chilli, sliced
½ tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
½ tsp smoked paprika
½ tsp Madras curry powder 3½ tbsp tomato paste
¾ cup tinned crushed tomatoes
1 litre vegetable stock 1 heaped tsp kimchi 1 lemon, juiced
700ml coconut cream
3 tsp honey
1 bunch coriander, chopped
1 For the laksa sauce, heat coconut oil in a large saucepan. Add garlic, ginger, onion, lemongrass and chilli and saute until onions are soft and translucent, about 7 minutes. Add dried spices and cook for a further 5 minutes. Then fold in tomato paste and tinned crushed tomatoes and cook for a further 10 minutes over a low-moderate heat. Add stock and bring to the boil.
2 Blend kimchi with lemon juice and coconut cream in a small bowl then stir into the laksa. Return laksa to the boil, reduce to a low heat, then stir in honey and fresh coriander and simmer gently for 40 minutes.
3 For the jackfruit, preheat oven to 150°C. Place drained jackfruit in a deep baking dish. In a large saucepan, heat half the laksa sauce and coconut cream over a moderate-high heat then pour over drained jackfruit. Cover with foil and place in the oven for 2 hours.
4 Prepare noodles according to packet directions and set aside.
5 Heat coconut oil in a heavy-based frypan, add capsicum and zucchini and sauté for about 7 minutes. Remove from heat and set aside.
6 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 chutney.