Description
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
Step-by-Step Guide
1. Prepare the Aromatics: Finely chop the onion, crush the garlic, mince the ginger, and slice the bird’s eye chilies. Drain and rinse the canned young green jackfruit thoroughly. Using your hands or a fork, shred the jackfruit chunks to create a pulled texture.
2. Build the Flavor Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent. Add the crushed garlic, minced ginger, and sliced chilies, cooking for another minute until fragrant.
3. Bloom the Spices: Add the garam masala, ground coriander, cumin, turmeric, and cayenne pepper to the pot. Stir constantly for about 1 minute to toast the spices, releasing their essential oils and deepening their flavor.
4. Cook the Jackfruit: Add the shredded jackfruit to the pot. Stir well to coat it in the spice mixture. Cook for 5-7 minutes, allowing the jackfruit to soften and absorb the flavors.
5. Simmer the Curry: Pour in the crushed tomatoes, vegetable stock, and coconut cream. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally.
6. Final Seasoning: After simmering, stir in the coconut sugar. Season generously with salt and pepper to taste. Simmer uncovered for a final 5 minutes if you prefer a thicker sauce.
Serving Suggestions
This rich curry is best served over a bed of fluffy basmati or jasmine rice to soak up the sauce. For a complete meal, add a side of warm naan bread or roti. Garnish generously with fresh cilantro leaves and offer lemon or lime wedges on the side for a bright, acidic kick. A cool cucumber raita or a simple side salad provides a refreshing contrast.
How-to Summary
Sauté onions, then add garlic, ginger, and spices to bloom. Add shredded jackfruit and cook until soft. Pour in crushed tomatoes, vegetable stock, and coconut cream, then simmer for 30 minutes. Finish with coconut sugar, salt, and pepper. Serve over rice with fresh cilantro and lemon.
Frequently Asked Questions
Can I use fresh jackfruit instead of canned? Yes, but it is more labor-intensive. You’ll need to peel, core, and chop a young, unripe green jackfruit. Boil the pieces until tender before shredding and using in the recipe.
How can I make this curry spicier or milder? Control the heat by adjusting the number of bird’s eye chilies. For milder curry, remove the seeds or use a milder chili variety. For more heat, add extra cayenne pepper or a pinch of chili flakes with the spices.
Is there a substitute for coconut cream? Full-fat coconut milk is a good substitute, though the sauce will be slightly less rich. For a nuttier flavor, you can use cashew cream.
How should I store and reheat leftovers? Store cooled curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much.
Can I freeze this curry? Absolutely. This curry freezes very well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
Avoid skipping the step of toasting the spices; blooming them in oil is crucial for depth of flavor. Do not forget to drain and rinse the canned jackfruit thoroughly to remove the brine taste. Resist the urge to add the coconut sugar too early, as it should be a final seasoning adjustment. Finally, do not under-simmer; the 30-minute cook time is essential for the jackfruit to become tender and for the flavors to meld completely.
Conclusion
This creamy jackfruit curry is a stunning example of how plant-based ingredients can create deeply satisfying and complex meals. Its meaty texture and rich, aromatic sauce make it a crowd-pleaser for vegans and omnivores alike. Simple to prepare yet impressive in flavor, it’s a perfect dish for a cozy weeknight dinner or for sharing with friends. Mastering this recipe opens the door to the vibrant and comforting world of vegan curries.