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Taco with jackfruit curry
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 463
  • Fat about 22g
  • Carbohydrates about 54g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 1 tbsp oil
  • 1 stick lemongrass, finely chopped
  • 1 tin jackfruit (approx. 400 g)
  • 150 g Romanesco broccoli, cut into florets
  • 1 spring onion incl. green part, cut into rings
  • 2 kaffir lime leaves (Thai-Kit), squeezed
  • 2 tbsp green curry paste
  • 2.5 dl coconut milk
  • 1.5 dl water
  • 2 tbsp lime juice
  • 0.5 tsp salt
  • 12 mini-tortillas
  • 90 g plain yoghurt
  • 1 tbsp lime juice
  • 1 bunch Thai basil, leaves torn off
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And that's how it's done
And that's how it's done
Heat the oil in a non-stick frying pan. Stir fry the lemongrass, jackfruit, broccoli and spring onion for approx. 4 mins. Add the kaffir lime leaves, curry paste, coconut milk, water and lime juice, season with salt, bring to the boil, simmer over a medium heat for approx. 20 mins. Remove the kaffir lime leaves, pull apart the jackfruit using two forks.
Prepare the tortillas according to the packet instructions. Fill the tortillas with the curry and a little yoghurt, drizzle with lime juice, garnish with the basil leaves.