Green Curry Jackfruit Bake Recipe
- Mariann Sebok
- Mar 19
- 2 min read
I'm a big fan of these Green Curry Jackfruit Bakes! They're packed with flavor, simple to prepare, and conveniently portioned. Plus, you can make them ahead of time, store them in the fridge, and bake when you're ready to eat š!
Notes about green curry paste:
Make sure to purchase high-quality vegan Green Curry, preferably organic and with minimal additives. Staying healthy here š!
Also, if possible, use cans that's BPA free!
I have used one of my favorite brand Ceres organics, but you will have different ones depending on your location.
About portions and ramekin size.
What size ramekins do you have? This bake contains quite a lot of potatoes, cauliflower and other veggie, plus around 1 L of curry and coconut milk mixture. It all needs to fit in. So, if you have smaller or medium size ramekins, use 6.
Ingredients
Serves 4-6
1 kg Potato
1 courage
1//2 head Broccoli
1/2 head Cauliflower
1 can (400 mL) Jackfruit
1 can (400 mL) bamboo shoot
1/2 bag Beansprouts
2 birds eye chilies (use different ones to adjust spiciness)
Green curry pastes for 4 servings, usually 1 jar notes about quality.
1 can (400 mL) coconut milk
600 mL veggie stock (from fresh stock or concentrate)
Lime juice to serve
Instructions
Prepare 4-6 ramekins. Preheat oven to 200 degrees. See notes
Slice potatoes and courgettes thinly. If you have a mandolin, use it.
Place half of the potatoes in the ramekins and sprinkle with salt. Add all the sliced courgettes on top, then cover with the remaining potatoes.
Clean and rinse the jackfruit and bamboo shoots. Place them in ramekins. Add sliced chilies on top.
Trim the broccoli and cauliflower into medium-sized florets. Combine and spread them in ramekins.
Mix green curry paste with veggie stock, then mix in coconut milk. Depending on how many ramekins you use, distribute it evenly.
Bake for 40 minutes at 200 degrees
Serve with a splash of lime juice and a handful of beansprouts!
Enjoy!
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