Jackfruit stew with silverbeet and sweet potato

How good is a beautiful, warming veggie stew after a long week at work? So soothing and nourishing and all around perfect.

This is only my second time cooking with jackfruit and I have to say I love it. The way you cook it matters, to bring out the best texture and add flavor to it, but treat it right and you will love it. For stews, I reckon it adds a chewy texture that compliments everything very well.

Parsnip & silverbeet

Olive oil & chili paste

Cooking the silverbeet, parsnip & capsicum

Added tomato and the spices

Added the jackfruit

Finished stew

Try this stew and let me know what you think.

Jackfruit stew with silverbeet and sweet potato

Serves aplenty


  • 2 TBSP olive oil
  • 1 tsp chili paste
  • 2 celery sticks, diced
  • 1 parsnip, diced
  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • 3 silverbeet stalks + leaves, chopped
  • 1 medium sweet potato, diced
  • 1 can of diced tomatoes
  • 800ml water or veggie stock
  • 1 tsp turmeric
  • 1 TBSP Italian dry herbs
  • 1 tsp smoked paprika
  • 2 TBSP capsicum paste (or tomato paste)
  • 500g jackfruit in brine, drained, unseasoned
  • salt & pepper to taste


  1. Add the oil, chili paste, celery and parsnip to a medium pot on medium heat and sautee for 5 minutes.
  2. Add the capsicum to the pot and sautee for another 5 minutes.
  3. Add the silverbeet and sautee for another 5 minutes.
  4. Add the rest of the ingredients except the jackfruit and bring to a boil. Then lower the heat, cover the pot and simmer on low heat for 50 minutes, occasionally checking it and stirring.
  5. Stir in the jackfruit and cook on low heat for another 20 minutes.
  6. Serve with fresh toasted sourdough and fresh basil.

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