Jackfruit Curry
In a large skillet, a flavorful curry sauce is prepared by sautéing onions, garlic, and ginger in vegetable oil. A blend of aromatic spices, including turmeric, cumin, coriander, and chili powder, is added to create a rich and savory base. Diced tomatoes join the mixture, infusing it with a hint of tanginess.
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) young green jackfruit, drained and rinsed (in brine or water, not syrup)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to your spice preference)
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish (optional)
- Cooked rice or naan bread, for serving
INSTRUCTIONS
Prepare the Jackfruit:
Rinse the canned young green jackfruit thoroughly under cold water to remove any brine or preserving liquid. Drain well.
Cut the jackfruit into bite-sized pieces, removing any tough core pieces.
Prepare the Curry:
In a large skillet or saucepan, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Add the ground turmeric, ground cumin, ground coriander, and chili powder. Cook for a minute to toast the spices.
Add the diced tomatoes (with their juice) to the skillet. Stir to combine.
Add the prepared jackfruit pieces to the skillet and mix well with the tomato mixture.
Pour in the can of coconut milk and season with salt to taste. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, allowing the jackfruit to absorb the flavors and become tender.
Serve Jackfruit Curry:
Garnish with fresh cilantro leaves if desired.
Serve hot with cooked rice or naan bread for a satisfying and flavorful vegan jackfruit curry meal.
TIPS
- You can adjust the level of spiciness by varying the amount of chili powder or using fresh green chilies.
- Customize the curry with your favorite vegetables or add spinach or peas for extra color and nutrition.
- If you prefer a creamier curry, you can stir in a bit more coconut milk or vegan cream toward the end of cooking.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Carbohydrates: 20-25g
- Protein: 4-6g
- Fat: 18-20g
- Fiber: 3-4g
