INGREDIENTS (Serves 2)
- 1 pouch Jackfruit Curry (325g)
- 200gr basmati rice
- 100gr carrot
- 100gr celeriac
- 100gr sweet potato
- Red pepper
- Hand full of coriander
- 100ml water
PREPARATION (30 min)
Cook the rice in water with some salt.
Empty the pouch of Jackfruit curry in a baking pan or frying pan. Empty the glass of 100ml water to the Jackfruit curry.
Cut the carrot, sweet potato and celeriac in a dice shape.
Add the carrot, sweet potato and celeriac to the curry and close the pan with a lid. Let it simmer for 10 to 15 minutes.
Pluck the coriander leaves from the stems and cut them with a knife.
Chop the pepper very finely. Sprinkle the pepper and coriander over the dish.