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Curry With Jackfruit [Vegan, Gluten-Free]
Vegan curry with jackfruit - a delicious and spicy dish that is easy to prepare and uncomplicated. You should definitely take a look at the recipe!
Ingredients You Need for Curry With Jackfruit [Vegan, Gluten-Free]
How to Prepare Curry With Jackfruit [Vegan, Gluten-Free]
- First, sift the young jackfruit out of the can (the canned water is no longer needed). Put the peeled jackfruit pieces on a plate. Now rip the young Jackfruit into pieces with your fingers, do not use the stalk or the woody ingredients for the vegan curry (tastes better than in my opinion). The bean-like kernels but quiet in the court with use and free these at best from the shell. Put the shredded pieces and "jackfruit beans" in a fine sieve and squeeze vigorously. The more moisture you squeeze out, the better.
- Heat the oil in a pan and sauté the onions for a few minutes. Add the garlic cloves and ginger and fry briefly.
- Add the peeled tomatoes, paprika and tomato paste and the spices. Boil and mix in the cream substitute. Cook for a few minutes and then purée with a blender until the desired consistency is achieved. Set the cooker to the lowest level and add the young, expressed jackfruit plus 200 ml of water and vegetable bouillon powder.
- Simmer for about 25 minutes. Cook the cauliflower florets and potato pieces in a separate pot 10 minutes before the end of cooking until the desired consistency is achieved (I like it a bit softer). Add the vegetables to the curry-jackfruit mix and simmer briefly. Spread vegan curry with jackfruit with freshly cooked basmati rice and cilantro on plates. Serve as desired with sesame seeds and dried mint.
Nutritional Information
Per Serving: Calories: 447 | Carbs: 68 g | Fat: 18 g | Protein: 10 g | Sodium: 1437 mg | Sugar: 17 g
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