About the Recipe
Enjoy the aromatic and flavorful jackfruit curry!
Ingredients
2 cans of young jackfruit in brine (drained and rinsed)
1 onion, diced
3 cloves of garlic, minced
1 thumb-sized piece of ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional, for heat)
1 can (400 ml) coconut milk
1 can (400 g) diced tomatoes
1 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon maple syrup or sweetener of choice
Juice of 1/2 lime
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread (for serving)
Preparation
Drain and rinse the jackfruit, then use your hands to shred it into smaller pieces, removing any tough core parts.
In a large pan or skillet, heat some oil over medium heat. Add the diced onion and sauté until it becomes translucent.
Add the minced garlic and grated ginger to the pan, and cook for another minute until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using) to the pan. Stir well to coat the onion, garlic, and ginger with the spices.
Add the shredded jackfruit to the pan and mix it with the spice mixture until well combined.
Pour in the coconut milk, diced tomatoes, vegetable broth, soy sauce, and maple syrup. Stir to combine all the ingredients.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for about 30-40 minutes, stirring occasionally, until the jackfruit is tender and the flavors are well blended.
Remove the lid and squeeze in the lime juice. Stir and taste the curry, adjusting the seasoning with salt and pepper according to your preference.
Serve the jackfruit curry over cooked rice or with naan bread. Garnish with freshly chopped cilantro.
Enjoy the aromatic and flavorful jackfruit curry!