Mango Jackfruit Coconut Curry

By virtue of almost everything in this recipe being canned, this isn't the most healthy meal. Still, it's several servings of fruit and veggies, so it ain't all bad. Also, the canned chickpeas have no salt added and no sodium, so that's a plus. Right?



Lazy Approach to a Recipe by Contentedness Cooking | Serves: 4 | Time: ~15 min


Ingredients

20 oz canned young #jackfruit in brine, washed and drained

4 tbsp red curry paste

1/2 cup onions, chopped

5 cloves garlic

1 14 oz can lite coconut milk

3/4 cup cooked #chickpeas (I got from a can)

1 cup #mango, chopped (I used canned)

S&P, to taste

4 servings of cooked #quinoa


Instructions

Start cooking your quinoa according to package instructions. Then turn back to the main recipe.


Heat a bit oil in a pot. Start by adding garlic and onions. Fry them at medium heat for about 4 minutes.


Next add the jackfruit cubes, coconut milk, curry paste, and chickpeas. Cook for 5 minutes longer.


Finally, add the mango to the pot and cook for another 2 minutes.


Serve in bowls or on plates over quinoa. Season with some S&P. I actually only used salt.


You can serve over rice, of course. That's why I added to the noodles and rice category.


Journal


Food & Drink

8 glasses of water

2 cups of coffee

1 cup of decaf

Leftover eggplant noodles

1 piece of provolone

Curry

White wine with dinner

5 pieces of Kashi shredded wheat


Exercise

4.75+ miles of walking

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