Jackfruit Rendang
Tinned jackfruit soaks up a rich, spiced coconut sauce and pulls apart like slow cooked meat.
- Time1 hr
- LevelEasy
- Costabout £1.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the jackfruit and squeeze it dry. Cut away the hard cores and pull the rest apart into shreds.
- 2
Blitz the shallots, garlic, ginger and chillies into a paste.
- 3
Heat the oil in a wide pan. Fry the paste with the turmeric and coriander for 5 minutes until fragrant.
5 min - 4
Add the jackfruit, coconut milk, lemongrass, lime leaves, sugar and tamari. Simmer gently for 40 minutes, stirring now and then, until thick and dark.
40 min - 5
Remove the lemongrass, add the lime juice and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.