Nut-Free Ginataang Langka
Experience the comforting flavors of the Philippines with Nut-Free Ginataang Langka, a vibrant twist on the classic jackfruit and coconut milk dish. This allergy-friendly version is crafted without peanuts, making it accessible to a wider audience while maintaining its creamy, flavorful essence. Tender young green jackfruit is simmered in rich coconut milk alongside aromatic ginger, garlic, and onion, creating a beautifully fragrant base. Red bell peppers, green chilies, and fresh spinach lend a burst of color and nutrients, while optional fish sauce adds a savory depth. With a prep time of just 10 minutes, this easy midweek meal pairs perfectly with steamed rice for a hearty, gluten-free and vegan-friendly dinner option. Get ready to indulge in the tropical, nut-free goodness of Ginataang Langka!
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Recipe Information
Ingredients
- 500 grams young green jackfruit
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece ginger, thinly sliced
- 1 large red bell pepper, sliced
- 2 green chili, sliced
- 300 ml vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fish sauce (optional)
- 100 grams spinach leaves
Instructions
Begin by preparing the jackfruit: if using fresh jackfruit, peel and cut it into cubes. Rinse well to remove any sap. If using canned jackfruit, drain and rinse thoroughly.
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
Add the garlic and ginger, sauté for another 1-2 minutes until fragrant.
Stir in the sliced bell pepper and green chili, cook for another 2 minutes.
Add the prepared jackfruit to the pan and stir well to combine with the aromatics.
Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes, allowing the jackfruit to absorb the flavors.
Reduce the heat and stir in the coconut milk. Let it simmer gently for 5 minutes, stirring occasionally.
Season the dish with salt, black pepper, and fish sauce, if using. Adjust seasoning to your taste preference.
Add the spinach leaves and cook until wilted, about 2-3 minutes.
Remove from heat and allow the dish to sit for a few minutes before serving.
Serve hot with steamed rice for a complete meal.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4650 mg | 202% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 144.4 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4526 mg | 96% | |
*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.
