Vegan Jackfruit Khow Suey
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
7.0g
Energy (kJ)
2381kJ
Energy (kcal)
569kcal
Carbohydrate incl. fibre (g)
92.5g
Carbohydrate excl. fibre (g)
89.0g
Sugar (g)
2.6g
Fibre (g)
4.0g
Fat (g)
19.1g
Saturated fat (g)
15.8g
Unsaturated fat (g)
1.8g
Monounsaturated fat (g)
1.1g
Polyunsaturated fat (g)
0.4g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
232mg
Salt (g)
0.58g
Vitamin A (IU)
491IU
Vitamin C (mg)
37.5mg
Calcium (mg)
55mg
Iron (mg)
3.01mg
Potassium (mg)
353mg
Total
41.8g
14288kJ
3417kcal
554.9g
534.1g
15.4g
24.1g
114.7g
95.0g
10.9g
6.3g
2.6g
0.0g
0mg
1391mg
3.47g
2948IU
225.0mg
331mg
18.05mg
2121mg
- 3 whole dried red chillies
- 600 g flat rice noodles
- 40 ml coconut oil, cold-pressed
- 1 large onion, chopped
- 1 knob of ginger, approx 2.5cm long, peeled and chopped
- 1/2 tsp turmeric powder
- 1 tsp roasted curry powder
- 2 tbsps gram flour
- 3 kaffir lime leaves
- 2 Knorr Organic Vegetable Stock Pot, dissolved in 500 ml hot water
- 1/4 cauliflower, cut into small florets
- 1/2 broccoli, cut into medium florets
- raw jackfruit, drained from 400 g tin
- bamboo shoots, drained from 225 g tin
- 300 ml coconut milk
- 1/2 lemon, juice only
- 1/2 bunch of coriander leaves, finely chopped
- salt