Description
Butter Cauliflower & Jackfruit Curry
This creamy, aromatic curry is a twist on the classic Butter Tempeh, featuring tender cauliflower and jackfruit that absorbs all the wonderful spices. The jackfruit becomes so tender it melts in your mouth, making this dish an instant favorite. Pair it with homemade naan bread for a perfect meal that will impress your guests on curry night!
1 brown onion
4-5 garlic cloves
1-inch ginger
2 tbsp garam masala
1 tbsp cumin, 1 tbsp coriander
½ tsp cayenne pepper
1 tsp turmeric
1 can chopped tomatoes
¼ cup tomato paste, 1 can coconut cream
⅓ cup cashews, salt to taste
Cauliflower & Jackfruit:
½ cauliflower (florets)
1 can jackfruit
½ cup coconut yoghurt, spices
Directions:
1. Bake seasoned cauliflower & jackfruit at 350°F.
2. Cook curry base & blend.
3. Mix with baked veggies.
Prep Time: 15 mins
Kcal: 320 per serving
Step-by-Step Guide
1. Preheat your oven to 350°F (175°C). Toss the cauliflower florets and drained, rinsed jackfruit (shredded with your hands) in a bowl with a drizzle of oil, salt, and a pinch of garam masala. Spread on a baking sheet and bake for 25-30 minutes until slightly golden.
2. While the vegetables bake, make the curry base. In a large pot or deep pan, sauté finely chopped onion, garlic, and ginger until soft. Add the garam masala, cumin, coriander, cayenne, and turmeric. Cook for 1 minute until fragrant.
3. Stir in the chopped tomatoes and tomato paste. Simmer for 5-7 minutes. Add the coconut cream and cashews. Carefully transfer this mixture to a blender and blend until completely smooth and creamy.
4. Return the smooth sauce to the pot. Stir in the baked cauliflower and jackfruit. Let it simmer together for 5-10 minutes so the flavors meld. Finally, stir in the coconut yoghurt and season with salt to taste.
Serving Suggestions
This rich curry is best served hot. For a classic experience, pair it with fluffy basmati rice or warm, buttery naan bread to soak up the sauce. A side of cooling cucumber raita or a simple green salad with lemon dressing helps balance the spices. Garnish with fresh cilantro and a squeeze of lime juice for a bright finish.
How-to Summary
Roast cauliflower and jackfruit. Sauté aromatics and spices, then simmer with tomatoes. Blend with coconut cream and cashews for a silky sauce. Combine sauce with roasted veggies, finish with coconut yoghurt, and serve.
Frequently Asked Questions
Can I make this curry ahead of time? Yes, it often tastes better the next day. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
What can I use instead of cashews for a nut-free version? Use 2-3 tablespoons of sunflower seed butter or tahini to achieve a similar creamy texture and richness.
Is young green jackfruit the right type to use? Absolutely. Ensure you use young jackfruit in brine or water, not in syrup. Rinse and drain it well before shredding it to mimic a pulled texture.
How can I make this dish spicier? Increase the cayenne pepper to your liking, or add a finely chopped fresh chili when sautéing the onions.
Can I use frozen cauliflower? You can, but thaw and pat it dry thoroughly first to avoid excess moisture. Roasting time may need to be increased slightly.
Common Mistakes to Avoid
Avoid skipping the roasting step for the cauliflower and jackfruit, as this adds crucial depth of flavor and texture. Do not rush the step of cooking the spices with the onions; blooming them properly eliminates any raw taste. Be careful not to over-blend the cashews when hot, as this can make the sauce grainy instead of smooth. Finally, do not boil the curry after adding the coconut yoghurt, as high heat can cause it to separate.
Conclusion
This Butter Cauliflower & Jackfruit Curry is a stunning, flavor-packed dish that proves plant-based meals can be deeply satisfying and luxurious. By following the detailed steps and tips, you’ll create a restaurant-quality curry at home. Its creamy sauce, tender vegetables, and aromatic spices are sure to make it a regular in your dinner rotation, delighting both vegetarians and meat-eaters alike.