Jackfruit's ability to absorb whatever spices it is marinated in and its meaty texture make it an ideal mock meat. You can use it in stews, sandwiches, burgers, and as shown in this recipe, curry. In this zesty dish, jackfruit is seasoned with garam masala, tomato purée, coriander, and cayenne pepper. Serve it with rice and a sprinkle of dried chili flakes.
Pulled Jackfruit Curry [Vegan]
- 1 tablespoon oil
- 1/2 teaspoon asafoetida/onion powder/garlic powder
- 2 teaspoons garam masala
- 2 garlic cloves, crushed
- 1 tablespoon tomato purée
- 4 tablespoons water
- 1 onion, thinly sliced
- 1 cup jackfruit, roughly chopped with the hard core removed
- 1 1/2 canned plum tomatoes, roughly chopped
- 1/4 cup corn
- 1 cup chickpeas, cooked
- 1/2 of a 13-ounce can of coconut milk, shaken well
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 1/4-1 teaspoon dried chili flakes
- Heat a large frying pan over a medium heat. Once the pan has warmed, add the oil.
- Once the oil is hot, add the asafoetida. Stir for one minute before adding the garam masala. Continue stirring for one more minute, then add a tablespoon of water to disperse the flavors. Add the garlic and tomato purée and continue to stir. Once the water evaporates, add the next tablespoon of water. Repeat with the remaining two tablespoons of water. This process should result in a thick curry paste.
- Add the onions into the frying pan and stir frequently for a few minutes, until they have begun to soften. If the spices begin to stick to the pan, add extra water to prevent burning. Add the jackfruit and stir well to coat it in the spices. Cook for a couple minutes, still stirring frequently.
- Add the plum tomatoes and their juice into the pan. Stir well and leave to simmer, about 10 minutes.
- Add the remaining ingredients, stir well, and simmer for 10 minutes. Serve warm.
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