| Created by | Spinneys |
| Prep time | 50 minutes |
| Cook time | 180 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Hard |
| Calories | 245 |
| Fat | 10.6g |
| Saturates | 4g |
| Protein | 5.8g |
| Carbs | 28.3g |
| Sugars | 14.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFFor the stew, heat a large heavy-based saucepan over medium heat and add enough olive oil to cover the base. Sauté the leeks, red pepper and garlic until softened – approx. 3 minutes.
Add the paprika, sugar, tomato paste, chopped tomatoes, thyme, jackfruit, seasoning and stock. Simmer for 45-50 minutes or until thick and reduced. Use a fork to shred the jackfruit and mix well into the sauce.
For the dumplings, preheat the oven to 200°C, gas mark 6. Place the flour, baking powder, paprika, polenta, milk, margarine, seasoning, frozen sweetcorn, coriander and deseeded and chopped chilli in a bowl and mix to combine – do not overmix.
Once the jackfruit stew is cooked, dollop large spoonfuls of the dumpling mixture on top of the stew and bake, uncovered, in the preheated oven until the dumplings are golden brown – about 20 minutes. Serve immediately.
