Low Carb Ginataang Langka
Experience the vibrant flavors of the Philippines with this low-carb twist on a traditional favorite, Ginataang Langka. This "Low Carb Ginataang Langka" recipe transforms tender young jackfruit into a creamy, coconut-infused dish that's perfect for those looking to enjoy Filipino cuisine without the carbs. Sautéed garlic, onion, and ginger build a fragrant base, while coconut milk and a touch of fish sauce create a rich and savory sauce. Fresh spinach adds a nutritious boost, and the kick of red chili balances the creaminess beautifully. Ready in just under 45 minutes, this hearty dish pairs perfectly with cauliflower rice for a satisfying and healthy meal. Whether you're embracing a keto lifestyle or simply love tropical flavors, this jackfruit-based creation will be your new favorite.
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Recipe Information
Ingredients
- 500 grams young jackfruit, fresh or canned
- 400 ml coconut milk
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 1 red chili, sliced
- 1 tablespoon fish sauce
- 2 tablespoons ginger, sliced
- 1 green bell pepper, sliced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 grams fresh spinach leaves
Instructions
If using canned young jackfruit, drain and rinse thoroughly to remove any brine. Cut into bite-sized pieces if necessary.
Heat the olive oil in a large pan over medium heat.
Add the minced garlic, chopped onion, and sliced ginger to the pan. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
Add the young jackfruit to the pan and stir well to combine with the aromatics. Cook for 5 minutes to allow the flavors to meld.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the fish sauce, sliced red chili, green bell pepper, salt, and black pepper. Stir to mix all ingredients thoroughly.
Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes until the jackfruit is tender and takes on the flavors of the dish.
Add the fresh spinach leaves to the pan, gently mixing them into the coconut milk sauce, and cook for an additional 2-3 minutes until the spinach is wilted.
Adjust seasoning with more salt or pepper if needed.
Serve hot, garnished with additional red chili slices if desired, alongside steamed or cauliflower rice to keep it low carb.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 46.1 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
