Description
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Jackfruit Curry
Experience the rich flavors of South East Asia with this creamy jackfruit curry! The young green jackfruit provides a ‘meaty’ texture that’s perfect for soaking up the aromatic blend of spices and creamy tomato-based sauce. It’s a delicious vegan option that’s easy to make and great for sharing. Serve it over basmati rice with fresh cilantro and lemon wedges to elevate the taste even further!
3 tbsp Olive Oil
1 Medium Onion, chopped
3 Cloves Garlic, crushed
1 tbsp Fresh Ginger, minced
2 Bird’s Eye Chilis, sliced
1 tbsp Garam Masala
½ tsp Ground Coriander
1 tsp Cumin
1 tsp Turmeric
¼ tsp Cayenne Pepper
2 (20-ounce) cans Young Green Jackfruit, drained
28 oz Crushed Tomatoes
1 cup Vegetable Stock
14 oz Canned Coconut Cream
1 tbsp Coconut Sugar
Salt & Pepper
Directions:
1. Sauté onions in olive oil for 5 minutes.
2. Add garlic, ginger, spices, and cook for 1 minute.
3. Toss in jackfruit, cook until soft.
4. Add tomatoes, stock, and coconut cream. Simmer 30 minutes.
5. Stir in sugar, add salt & pepper.
Prep Time: 5 min
Kcal: 462
