Vegetable Menudo
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Ingredients
- 2 tinned young jackfruit in brine
- 300 g waxy potatoes, diced
- 2 carrots, diced
- 400 g chopped tomatoes
- 1 onion, diced
- 3 garlic cloves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 262 kcal
- Protein
- 5.5 g
- Carbohydrate
- 37.4 g
- of which sugars
- 12 g
- Fat
- 7.9 g
- of which saturates
- 0.7 g
- Fibre
- 11 g
- Salt
- 1.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain and rinse the jackfruit, then pull the pieces apart into shreds.
- 2
Heat the vegetable oil in a large pan and fry the onion and garlic for 4 minutes until soft.
- 3
Add the jackfruit and fry for 3-4 minutes, then stir in the chopped tomatoes, cover and simmer for 15 minutes.
- 4
Add the potatoes and carrots and simmer for a further 15-18 minutes until all the vegetables are tender.
- 5
Season with a little salt and serve with steamed rice.
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