Summary

Ingredients

• 1 can jackfruit
• 250 g rice
• 1 bunch spring onion (s)
• 2 red pepper (s)
• 5 banana (s), ripe, possibly also 6
• 0.5 ½ mango (s), or 1 handful frozen mango in pieces
• 0.5 can ½ tangerine (n)
• Coconut oil
• 200 ml vegetable stock
• 1 teaspoon curry paste, red
• Curry powder
• salt and pepper
• turmeric

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Instructions

1. Cook the rice in salted water according to the instructions on the packet. Drain the mandarins, catch the juice and set aside.
2. Put the jackfruit in a colander, rinse thoroughly and squeeze out the liquid properly.
3. Heat coconut oil in a pan and fry the jackfruit until the remaining liquid has boiled away.
4. In the meantime, cut the spring onions into rings and the peppers into pieces.
5. Add the curry paste to the jackfruit, add the sliced vegetables, season well with curry powder and simmer everything together at a medium temperature for a few minutes. Then add the mango pieces and the mandarins and cook for another moment.
6. Drain the rice, add to the vegetables and season with turmeric, this is how the rice gets its beautiful yellow color. Add the vegetable stock and bring to the boil.
7. Meanwhile, halve the bananas lengthways, season with curry powder and fry in a second pan until they are soft. Then add to the vegetable-rice mixture and stir in. They then automatically disintegrate. Finally, season well with salt, pepper, curry and the juice of the mandarins and serve.
8. If you like, you can add more mandarins to the served rice, so that fruity coolness comes on the plate again.
9. This goes well with salad as a side dish.
10. This recipe is perfect for using leftovers. If you still have fresh cucumbers, you can optionally add them to the recipe.