Katol Karifurore

Name: Katol Karifurore
Total time: 2700 s
Yield: 2 people
Cuisine: British
Ingredients: 150 g (5.5 oz) jackfruit seeds; 2 small purple sweet potatoes, peeled and cubed; 1 tsp oil; 1/2 tsp cumin seeds; sprig yuzu leaves or curry leaves; 30 g (2 ”) ginger, peeled and grated; 1 large onion, peeled and finely chopped; 2 chillies – I used 1 jalapeno and 1 rocket, slit but left whole; 1 cm (1/2 “) turmeric, peeled and finely grated; 1 tsp garam masala; 3 tamarind pods, shelled and soaked in warm water for 5 minutes; 60 g (2 oz) sprouting cauliflower; 1 head baby romensco, split into florets; juice of 1/2 red grapefruit; To blend; 1 small can, 165ml (5.6 fl oz) coconut milk; 2 tbsps poppy seeds; To decorate; fennel flowers

Laura @FeelBetter

Milton Keynes, England

We seem to be going through a vegan renaissance and fast food 'vegan style' has suddenly plummeted from thin air and landed on our supermarket shelves in funny looking ‘ready meal’ packaging like it's something anew. But dishes made from fruit and vegetables have been made for thousands of years all over the world and are highly nutritious.

Jackfruit originates from the Western Ghats and is the largest tree-borne fruit in the world. Not only is jackfruit delicious but extremely versatile - can be eaten with just about anything and as any meal – even the ripe carpels can be fermented and then distilled to produce a potent liquor.

The fibrous layer under the skin is a good vegan replacement for pulled pork and envelops and cushions the pod-like carpels which are succulently sweet and taste like a melange of pineapple, banana and mango.

There are around 100 to 500 seeds inside the banana coloured carpels and they taste like a Jersey royal crossed with a chestnut. They are high in B vitamins thiamine and riboflavin that help provide the body with energy and a good alternative to potatoes.

I have added to the jackfruit seeds, exotic Eastern spices, chartreuse-coloured romanesco fractals from Italy and the delicate brides bouquet, Karifurore (sprouting cauliflower to you and me) grown in Lincolnshire and doused in bitter sweet grapefruit juice, coconut milk and tamarind.

#MyCookbook #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

#MyCookbook #ChristmasGift

Saved

Ingredients

45 minutes

2 people

150 g (5.5 oz)jackfruit seeds
2small purple sweet potatoes, peeled and cubed
1 tspoil
1/2 tspcumin seeds
sprigyuzu leaves or curry leaves
30 g(2 ”) ginger, peeled and grated
1large onion, peeled and finely chopped
2chillies – I used 1 jalapeno and 1 rocket, slit but left whole
1 cm(1/2 “) turmeric, peeled and finely grated
1 tspgaram masala
3tamarind pods, shelled and soaked in warm water for 5 minutes
60 g (2 oz)sprouting cauliflower
1 headbaby romensco, split into florets
juice of 1/2 red grapefruit
To blend
1small can, 165ml (5.6 fl oz) coconut milk
2 tbspspoppy seeds
To decorate
fennel flowers

Saved

Steps

45 minutes

1

Boil the jackfruit seeds and sweet potato for 10-15 minutes until tender. Drain and set aside.
2

Dry roast the poppy seeds until fragrant. Cool and blitz into a fine powder. Add the coconut milk to the poppy seed powder and blitz again. Add a little water until a smooth paste.
3

Heat a skillet and add the oil. Add the cumin seeds and yuzu leaves. Once the seeds crackle add the ginger and saute until aromatic.
4

Add the chopped onions, green chillies and fry until the onions are soft and golden
5

Add the jackfruit seeds, sweet potato, turmeric and garam masala and fry for about 2 minutes.
6

Add the coconut paste and fry for another 3-5 minutes. Add the tamarind paste, romenesco and simmer for 5 minutes. Add the sprouting cauliflower and cook for a further 5 minutes.
7

Stir in the grapefruit juice, add the fennel flowers, stir and serve.