Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 (20 ounce) can jackfruit in brine, drained and rinsed
- 2 teaspoons freshly grated ginger
- 2 ½ teaspoons curry powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups vegetable broth
- 1 (8 ounce) can baby corn, drained and rinsed
- 3 small white potatoes, quartered
- 1 cup Ripple Original Milk
- salt and ground black pepper to taste
- 2 tablespoons pomegranate arils (to garnish)
- Fresh basil (to garnish)
- Cooked Jasmine Rice
Directions
- Heat coconut oil in a large skillet over medium-high heat. Add onion and garlic, and cook over medium heat until softened, about 6 minutes. Stir in jackfruit and cook another 5 minutes.
- Stir in the ginger, curry powder, salt and pepper until well combined. Slowly pour in the vegetable broth, then add the baby corn and potatoes. Cook 7-10 minutes, or until potatoes are soft when poked with a fork.
- Pour in the Ripple milk and cook until fully heated, about 4 minutes, stirring occasionally. Season with salt and pepper, as needed.
- Serve warm over jasmine rice garnished with pomegranate arils and fresh basil leaves.
