用料
| jackfruit | 1or2 cans |
| onion | 1 or half |
| garlic, minced | 4 cloves |
| cumin | ½ teaspoon cumin |
| vegetable broth or water | ½ cup |
| BBQ sauce | 3/4 cup or more |
| apple cider vinegar | 1 tablespoon |
SLOW COOKER PULLED JACKFRUIT的做法
BBQ sauce
2 tsp smoked paprika
4 tbsp tamari soy sauce
2 tbsp tomato puree
3 cloves garlic
2 tbsp apple
1 tbsp maple syrup
2 tbsp oil or more water
4 tbsp waterJACKFRUIT CURRY:
2 cans (20 oz ea.) jackfruit in brine/water (not syrup), drained & rinsed
1 cup onion, sliced
1 red bell pepper, diced
2 Tbsp tomato paste
1 Tbsp coconut oil (OR you could use grass-fed butter if you didn’t need this to be plant based)
1 Tbsp ginger paste
5 garlic cloves, minced
3 Tbsp garam masala
1 Tbsp curry powder
1 tsp cumin
salt & pepper, to taste
1 can (15 oz) coconut milk
Add everything to the slow cooker and mix together.
Put on the lid and cook over low heat for 4 to 6 hours.
Yields 5 cups (5 servings).
Per 1 cup serving:
105 cals | 4F | 15C | 1P