Jackfruit curry

Name: Jackfruit curry
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 160 g coconut pieces; 1 tsp sugar; 2 ½ dl coconut milk; 1 tomatoes; 1 onions; 5 garlic cloves; 5 cm ginger; 3 green chillies; 1 tbsp yellow peas; ½ bunch coriander; 1 tsp yellow mustard seeds; 2 tbsp sunflower oil; 3 tbsp tomato puree; 3 tin jackfruit; 8 peppercorns; 1 tsp cumin; 1 tsp curry powder; ½ tsp turmeric; ¼ tsp chilli powder

Vegan main dish

Total: 35 min. | Active: 35 min.

vegan, lactose-free, gluten-free, Low Carb

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Jackfruit is an incredibly versatile fruit with a neutral flavour, which means it can be used in sweet and spicy dishes alike. It takes on the flavour of other ingredients, making it perfect for an aromatic, hot sauce and a hearty curry.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

Curry paste
160 g	coconut pieces
1	tomato, deseeded, cut into pieces
1	onion, cut into pieces
5	garlic cloves
5 cm	ginger, cut into pieces
3	green chillies
8	peppercorns
1 tsp	cumin
1 dl	water

Curry
2 tbsp	sunflower oil
1 tbsp	yellow peas
1 tsp	yellow mustard seed
1 tsp	curry powder
½ tsp	turmeric
¼ tsp	chilli powder
3 tbsp	tomato puree
2 ½ dl	coconut milk
2 ½ dl	water
3 tin	jackfruit (approx. 400 g each), rinsed and drained
1 tsp	sugar
½ bunch	coriander, torn into pieces

How it's done

Curry paste

Puree the coconut until smooth along with all the other ingredients up to and including the water.

Curry

Heat the oil in a large, non-stick frying pan. Add the yellow peas and mustard seeds, toast until the mustard seeds burst. Add the curry paste, cook for approx. 5 mins. Add the curry, turmeric, chilli powder and tomato puree, cook briefly. Pour in the coconut milk and water, add the jackfruit, bring to the boil, reduce the heat. Simmer the curry for approx. 20 mins. Stir in the sugar. Garnish the curry with coriander.

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