- Prep-time: / Ready In:
- Makes 4 cups stew + 2 cups rice
- Serving size: ½ of recipe
- Print/save recipe
This chunky sweet potato and jackfruit stew is the perfect thing to warm you up on a chilly evening. The neutral flavor of young green jackfruit absorbs the complex heat of five-spice powder and the floral notes of lemongrass. Sweet potato and carrots complement the fleshy jackfruit and tender morsels of mushrooms. To make this a complete meal, serve it over brown rice, quinoa, or another whole grain. Garnish with cilantro and, if you like it spicy, thinly sliced fresh red chile.
Tips
Gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Jackfruit: Be sure to use young green jackfruit packed in water, not the yellow ripe jackfruit in sweetened syrup.
For more inspiration, check out these tasty ideas:
- Caribbean Sweet Potato Stew
- Jamaican Vegetable Stew with Mini Dumplings
- Lemon Orzo Soup with Jackfruit
- Jackfruit Chowder
By Cameron Stauch,
Ingredients
- 2 medium carrots, chopped (1 cup)
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 3 cups water or coconut water
- 1 large portobello mushroom, stem and gills removed, quartered and cut into ½-inch-thick slices
- 1 tablespoon no-salt-added tomato paste
- 2 teaspoons low-sodium red miso paste
- ¾ teaspoon Chinese five-spice powder
- 1 20-oz. can no-salt-added canned green jackfruit, rinsed and drained (2 cups)
- 8 oz. sweet potato, peeled and chopped (1½ cups)
- 1 stalk lemongrass, cut crosswise into thirds and lightly smashed
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons date syrup or pure maple syrup (optional)
- 2 cups cooked brown rice
- ½ of a fresh long medium-hot red chile, thinly sliced (see tip, recipe intro) (optional)
- Fresh cilantro leaves
Instructions
- In a medium saucepan combine carrots, garlic, ginger, and ½ cup of the water. Cook over medium 10 minutes or until all water has evaporated, stirring occasionally.
- Add mushroom slices; cook over medium 5 minutes or until slices have released all liquid and shrunken in size, stirring occasionally. Stir in tomato paste, miso, and five-spice powder. Cook and stir 2 minutes more.
- Add the remaining 2½ cups water. Stir to loosen any bits stuck to bottom of pan. Add jackfruit, sweet potato, lemongrass, and soy sauce. Bring to boiling; reduce heat. Partially cover and simmer 15 minutes or until sweet potato and carrots are fork-tender.
- Taste and adjust seasoning, drizzling with date syrup if needed to balance bitterness. Spoon brown rice and stew into serving bowls. Top with chile (if using) and cilantro.
Per serving (½ of recipe): 580 calories, 124 g carbohydrates, 15 g protein, 4 g total fat, 0 g saturated fat, 0 g cholesterol, 720 mg sodium, 22 g fiber, 16 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (0)
(0 from 0 votes)