My wife gave me a Clay Dutch Oven for Christmas, and I spent the week seasoning it to get it ready for use. Once that process was complete, it was time to cook, and this was our inaugural attempt (even though we posted our Dutch Oven Venison Stew before this one)! To get started, we wanted to do something funky to really experience the potential of the clay pot in how it develops rich flavours. So, we went to the Korean market near us, and we bought a Jackfruit along with a host of other veggies and started to build.
When all was said and done, we had a spicy, hearty, vegetarian stew with an intriguing hint of sweetness…and no leftovers. While we think this works best in a clay pot, we also surmise that it would work in a regular pot on the stove to an adequate degree.
Time: 90 Minutes + Time to Break Down your Jackfruit if using fresh
- Jackfruit (Fresh or pre-prepared)
- Small Red Potatoes
- Tomato Paste
- Garam Masala
- Vegetable Stock (We used 3 cups)
- Coconut Oil
- Bring your vegetable stock to a simmer in a saucepan.
- Dice your onion, garlic, and jalapeño. Then, add to your clay pot along with some coconut oil, and turn the heat to low. Cover, and let your veggies start to cook.
- As your onion and jalapeño cook, slice your zucchini and jackfruit fruit pods, and quarter your potatoes.
- When your onions have turned slightly opaque, add your other vegetables to your pot, and sprinkle in a good amount of garam masala, stir to combine, and cover again. Cook for another 10 or so minutes.
- Scoop in your tomato paste, and stir to combine. Then, pour your simmering vegetable stock in, and stir to completely incorporate.
- Transfer your clay pot into your oven, and then turn the oven on to 350 degrees F (rather than placing into a preheated oven).
- Cook for about an hour until your potatoes are soft.
- Bowl, devour, and enjoy!