Jackfruit curry
Jackfruit is a fruit I discovered some time ago; since then, it has become a permanent part of my diet. So far I have only eaten it in a pickled form because that is how it is most often available in most supermarkets. The pickled version has a definite advantage, which is being very affordable. Recently, I paid PLN 4 for a standard can. Apart from its cheap price, this fruit also has other advantages. It contains a large amount of fibre and is also a source of a whole range of vitamins, which is why it is very popular, especially in a vegan diet, where it works great as a meat substitute.
The recipe for a curry with jackfruit is my suggestion for a delicious and at the same time cheap-to-prepare meal, which works fantastically well served for lunch or dinner. In this aromatic and completely meatless dish, you will find a lot of Indian spices such as cardamom, garam masala and ginger. You can’t miss tomatoes, coconut milk and cashew nuts in this vegetarian curry. I serve this vegetarian dish with fluffy basmati rice or with naan bread. I encourage you to check the below recipe for a curry with jackfruit, and please enjoy.
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Ingredients for jackfruit curry.
- 460 g canned jackfruit
- 400 ml coconut milk
- 400 g canned tomatoes
- 50 g cashew nuts
- 1/4 teaspoon of bay leaf powder
- 50 g ghee butter
- 1 dry chilli paprika
- 1/2 teaspoon of caraway seeds
- 1 and 1/2 teaspoons of grated ginger
- 200 g onion
- 1 teaspoon of turmeric powder
- 1 and 1/2 teaspoons of salt
- 5 cardamom seeds
- 1 teaspoon of sweet paprika powder
- 3 big cloves of garlic
- 100 ml water
- 1 teaspoon garam masala
- 1/2 teaspoon of coriander seeds
To serve:
- cashew nuts
- fresh coriander
- basmati rice
How to make jackfruit curry.
Put butter in a pot, melt it, and when it’s hot, pour in whole spices and fry for a few seconds on medium heat. Next, add sliced onion and continue frying for 3–4 minutes. Then put in mashed garlic, and grated ginger and continue frying for 5 minutes on medium heat. Afterwards, add the cashew nuts, and the remaining spices, pour in canned tomatoes, water and coconut milk. Bring it to a boil and cook covered for 15 minutes on low heat, stirring occasionally. Finally, cool it down then blend it with a blender.
In the same pot, put the drained jackfruit – you can cut it into smaller pieces – pour in the sauce, add salt and bring it to a boil. Cook covered on low heat, stirring occasionally, until the breadfruit is soft – about 1.5 hours. Serve the curry with rice, sprinkled with cashew nuts and freshly chopped coriander.
Good to know when making jackfruit curry.
This curry is a vegetarian dish because I use ghee butter in it. If you want to make this curry in a vegan version, replace the ghee butter with oil or olive oil.
Do you like dishes with jackfruit? If so, try our recipe for Jackfruit taco.
