Jackfruit Rendang with cauliflower rice

a vegetarian variation of the Indonesian beef rendang

Jackfruit Rendang with cauliflower rice

This vegetarian rendang brings bold spices, slow cooking, and plant-based goodness together in one comforting dish.

Ingredients for 2 servings:

2x glass jars jackfruit, rinsed in a colander and drained
1 tbsp coconut oil
1 can coconut milk (400 ml)
3 lime leaves (djeruk purut)
red onions, sliced
garlic cloves, sliced
ginger, sliced
red chili peppers, seeds removed and finely chopped
1 tbsp turmeric powder (koenjit)
6 tbsp shredded coconut
For serving:

2 sprigs cilantro (coriander leaves)
1 tbsp sesame seeds
300 g cooked cauliflower rice
Instructions:

Melt the coconut oil in a Dutch oven or heavy pan.
Stir-fry the onion, garlic, ginger, chili, and turmeric until they smell nice.
Pour in the coconut milk and add the lime leaves.
Stir, add the jackfruit, cover the pan, and bring to a boil.
Lower the heat and simmer, stirring occasionally, for about 1 hour or longer, until the jackfruit strands apart. Likely you’ll need to pull apart the chunks with a wooden fork or spoon.
Turn off the heat, stir in the shredded coconut into the rendang. Remove the lime leaves.
Reheat briefly alongside the cauliflower rice when serving.
To serve:

On a plate of cauliflower rice, place rendang on top. Sprinkle with sesame seeds and cilantro.

Nice accompaniment:

Fresh cucumber salad: cucumber slices, shallot, olive oil, vinegar, pepper.