Jamaican Jackfruit & Sweet Potato Stew
Serve with Organic Sprouted Brown Rice.
2 cloves of Garlic
1 Small Onion
1 Sweet Potato (I used Japanese)
1 Medium Carrot
Can of Black Beans
1 Medium Zucchini
Package of @edwardandsons Young Jackfruit
Can of Coconut Milk
1 tsp of Cumin
1 tsp of Turmeric
1 tsp of Sweet Curry Powder
1/4 tsp of Ground Cloves
1/4 tsp of Allspice
1/4 tsp of Cayenne Powder
1/4 tsp of Coriander Powder (or 2 Tbsps fresh Cilantro)
Pinch of Red Chili Flakes
2 tsp of @bragglivefoodproducts Liquid Aminos
Salt & Pepper to taste
1 1/2 - 2 cups of water as needed
1. Sauté the Onion and Garlic until Onion is translucent.
2. Add in the Carrot, Sweet Potato and Black Beans along with the Spices and water and let simmer on medium -low heat for about 15 minutes.
3. Add in the Zucchini and Coconut Milk, stir well and cover. Turn down the heat to low and simmer for another 20 minutes or until the potato and carrot are tender.
4. Serve with Rice or Quinoa