Crock-Pot has teamed up with plant-based duo and Sunday Occasions bestsellers, Bosh! TV to create a warming Jackfruit Massaman curry recipe, simply in time for slow-cooking season.
This tasty, vegan recipe has been created with Crock-Pot’s new TimeSelect Digital Gradual Cooker, which allows you to schedule completely cooked meals prematurely by routinely figuring out the right cooking course of primarily based on the tip mealtime, meals kind, and the amount of meals being cooked.
A spokesman mentioned: “We love getting inventive within the kitchen, however typically you simply wish to sit again and take it straightforward. That’s when Crock-Pot has us sorted. We created a Jackfruit Massaman recipe utilizing the brand new TimeSelect Digital Gradual Cooker. It assist deliver LOADS of flavour and means much less prep and extra time to loosen up. The ’Schedule Meal’ operate can cleverly modify the cooking cycle, primarily based on while you wish to eat, the meals kind and the amount, so your dinner may be completely cooked as much as 12 hours later. Simple, superior and TASTY!”
Jackfruit Massaman curry recipe:
2 400g tins jackfruit in water
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp coriander seeds
4 lemongrass stalks
8 banana shallots
8 garlic cloves
5cm piece contemporary ginger
30g contemporary coriander
4 kaffir lime leaves
2 tbsp chilli paste
2 x 400ml tin coconut milk
1kg candy potato
1L vegetable inventory
2 tbsp tamarind paste
4 bay leaves
2 cinnamon sticks
8 tbsp roasted peanuts
Crock-Pot TimeSelect Digital Slow Cooker | Liquidiser | Oven preheated to 200*C | Baking sheet lined with parchment paper | Frying pan
Prepare the jackfruit | Open the jackfruit, drain with a colander and wash under cold water | Toss the jackfruit to get rid of any excess water | Spread the jackfruit out on the baking sheet, put the baking sheet in the oven and roast the jackfruit for 12-15 minutes to dry it out
Toast the spices | Put the fennel seeds, cumin seeds, coriander seeds and cloves into a small frying pan and toast for 2 minutes until fragrant | Transfer to the liquidiser | Put the pan back on the heat and add 1 tbsp vegetable oil
Prepare the sauce ingredients | Trim the lemongrass, remove the woody bark and cut into 1 inch pieces | Peel the shallots and roughly chop | Peel the garlic cloves and roughly chop | Peel the ginger and roughly chop | Remove the leaves from the coriander and set to one side, reserving the stalks
Fry the ingredients | Add the lemongrass, shallots, garlic and ginger to the pan and stir for 2-3 minutes until very fragrant | Add the contents of the pan to the liquidiser
Blitz the ingredients | Add the coriander stalks, lime leaves, chilli paste and coconut milk to the liquidiser, put the lid on and blitz until completely smooth
Prepare the potatoes | Peel the potatoes and sweet potatoes and cut into 3cm chunks
Slow cook the massaman | Add the sauce to the Crock-Pot TimeSelect Digital Slow Cooker | Add the jackfruit and potatoes and fold them into the sauce | Add the vegetable stock to the Crock-Pot TimeSelect Digital Slow Cooker and gently stir to combine | Add the tamarind paste, bay leaves and the cinnamon sticks to the Crock-Pot TimeSelect Digital Slow Cooker | Season with a little salt and pepper and put the lid on | Select the ‘Schedule Meal’ button | Use the ‘food’ button to select the ‘Vegetable’ setting’ | Use the ‘Amount’ button to select the ‘Full pot’ setting | Use the ‘Hour’ and ‘Minute’ buttons to select your desired mealtime | Press ‘Start’ and let the Crock-Pot do the rest.
Please note: The ‘Schedule Meal’ function will not cook food longer than 12 hours from the meal cook-start time. Once the clock is past the scheduled mealtime, the slow cooker will automatically turn to ‘Keep Warm’.
Time to serve | Dress your bowls (or plates) with perfectly cooked basmati rice | Ladle over the Massaman curry | Garnish with roasted peanuts, crispy onions, chopped red chillies, coriander leaves and serve immediately