Category: Main Course
Cuisine: European
Yields:
2 Servings
Jackfruit Goulasch
A vegetarian take on the Hungarian classic – with a backbone of caraway and paprika but jackfruit taking the place of beef.
Ingredients
Adjust Servings
Instructions
- Cook the onion and capsicum, in 1 TBS of the oil, in a heavy casserole, over a medium-low heat until very soft – 15 minutes.
- Add the garlic, tomato puree, caraway seeds and oregano and cook until the garlic is fragrant – about 2 minutes.
- Add the tomatoes, chickpeas, cashews, cabbage, stock and cayenne pepper and bring to a simmer.
- Meanwhile, mix the jackfruit, flour and paprika in a bowl and toss to coat.
- Heat the remaining oil, to a medium-high heat, in a frying pan, shake the excess flour from the jackfruit and fry, tossing, until browned all over.
- Meanwhile, add the remaining flour and paprika mixture to the simmering casserole and stir through.
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After the tomato mixture has simmered for 15 minutes, add the mushrooms and simmer for a further 15-20 minutes.
- Stir the jackfruit in to warm through.
- Serve on shell noodles or boiled new potatoes, topped with the sour cream.