Ingredients
- SpinneysFOOD paprika 1 tsp
- Red chilli 1
- SpinneysFOOD coriander 50g
- Frozen sweetcorn 100g
- Vegan margarine 125ml
- Almond or soya milk 250ml
- Instant polenta or millet 170g
- Baking powder 1 tbsp
- Cake flour or all purpose 225g
- Vegetable stock 500ml
- Jackfruit 460g
- SpinneysFOOD fresh thyme 3 sprigs
- SpinneysFOOD chopped tomatoes 2 x 400g tins
- SpinneysFOOD brown sugar 2 tbsp
- Smoked paprika 2 tsp
- Garlic cloves 2
- SpinneysFOOD red pepper 1
- SpinneysFOOD organic baby leeks 2
- SpinneysFOOD olive oil 2 tbsp
Equipment
- Saucepan 1
- Bowl 1
Nutrition (Per serving)
- Calories 245
- Fat 10.6g
- Saturates 4g
- Protein 5.8g
- Carbs 28.3g
- Sugars 14.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Smoked paprika jackfruit stew
American 50 Mins Prep · 180 Mins Cook
- For the stew, heat a large heavy-based saucepan over medium heat and add enough olive oil to cover the base. Sauté the leeks, red pepper and garlic until softened – approx. 3 minutes.
- Add the paprika, sugar, tomato paste, chopped tomatoes, thyme, jackfruit, seasoning and stock. Simmer for 45-50 minutes or until thick and reduced. Use a fork to shred the jackfruit and mix well into the sauce.
- For the dumplings, preheat the oven to 200°C, gas mark 6. Place the flour, baking powder, paprika, polenta, milk, margarine, seasoning, frozen sweetcorn, coriander and deseeded and chopped chilli in a bowl and mix to combine – do not overmix.
- Once the jackfruit stew is cooked, dollop large spoonfuls of the dumpling mixture on top of the stew and bake, uncovered, in the preheated oven until the dumplings are golden brown – about 20 minutes. Serve immediately.