Easy Jackfruit Curry.
Get a half-ripe greenish-yellow jackfruit makes a great shredded meat substitute. It helps if you are in Asia: like Indonesia, Malaysia, Thailand, Vietnam or in South America, Brazil, Ecuador, Colombia, Venezuela, Guyana etc. or If you cannot get the real stuff get it in the can these days you can find them in most Asian shops around the world.
This will be an easy, Vegan, Soy-free Gluten-free Grain-free Indian curry. Simple spices, amazing flavour.
Nanka jackfruit curryPrint Recipe
- 1/2 tsp turmeric
- 1 tsp coconut oil
- 1/2 tsp cumin seed
- 1/2 tsp mustard seeds
- 1-1.5 cups coconut milk
- 1/2 -1 tsp salt or to taste
- 2 dried red chillies (optional)
- 1 lemongrass or 2 bay leaves
- 1 small piece of ginger chopped
- 1/4 tsp freshly ground black pepper
- 1 small layer of fennel bulb chopped
- 1/4 cabbage chopped into thin strips
- 1 tsp freshly ground coriander powder
- 1.5 cup or 2 medium tomatoes pureed
- 1/2 tsp nigella seeds or sesame seeds
- 1 cup full of jackfruit seeds (if available)
- 500gm or 17 oz can green jackfruit, drained and rinsed
When you have the real fruit you can even cook the seeds of the jack fruits.
Thee seeds once cooked has the consistency of potatoes and is a much richer substitute to potatoes
In a medium-sized skillet over medium heat add coconut oil.
When the oil is hot spices, add seeds of cumin, mustard and nigella.
As it sizzles and starts to pop add crushed lemongrass or bay leaves, red chillies and allow to simmer a few seconds.
Add in the slices of fennel, ginger and salt. Keep stirring occasionally until the flesh turns translucent for 5 to 6 minutes.
Now you can add coriander, turmeric, black pepper and mix well.
Then add pureed tomato, salt and jackfruit. Mix. Cover and cook at medium temp.
After 15 minutes or so allow the uncover the pot and continue to cook for a few minutes, to thicken the tomato puree.
You can also shred the jackfruit slightly if the chunks are too large for you.
Add coconut milk allow to simmer at very heat for 2 minutes.
Place a skillet over medium heat and add coconut oil, when it's hot add the sliced cabbage and allow to fry and turn golden brown.
Keep stirring the cabbage as it floats in the oil. remove from oil and place it in colander or sieve then place the cabbage on a napkin to dry out the oil. You can garnish the main dish with various herbs; cilantro basil, parsley etc and its ready to serve.
A variation of this curry can be made of different kinds of cooked beans like chickpeas, mung beans, broad bean or use vegan chicken nuggets subs. Add jack fruit seeds while the curry is simmering. This adds to the flavour and different touch to the curry.