Vincentian Roast Breadfruit and Coconut Stew
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Ingredients
- 400 g tinned breadfruit or jackfruit
- 400 ml coconut milk
- 1 onion
- 2 garlic cloves
- 3 fresh thyme sprigs
- 2 spring onions
Nutrition (per serving)
- Calories
- 283 kcal
- Protein
- 3.8 g
- Carbohydrate
- 20.2 g
- of which sugars
- 7.3 g
- Fat
- 20.4 g
- of which saturates
- 17.6 g
- Fibre
- 4.5 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the breadfruit and cut into chunks.
- 2
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.
- 3
Add the breadfruit, coconut milk, thyme sprigs and 100ml water, and simmer for 20 minutes, turning the breadfruit once, until it has taken up the sauce.
- 4
Lift out the thyme sprigs.
- 5
Scatter with the sliced spring onions and serve.
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