Vegan Jackfruit Butter Curry
Ingredients
- 700g Young Green Jackfruit (from the tin, roughly pulled)
- 2 Onions (diced)
- 3 Garlic Cloves (minced)
- 24g Ginger (diced small)
- 13g Curry Powder
- 13g Garam Masala
- 9g Paprika
- 2g Cayenne Pepper
- 6g Sea Salt
- 130g Tomato Paste
- 450ml Coconut Milk (from the tin)
- 150ml Water
- Spray of Olive Oil (optional, use water)
- 1/3 cup Parsley to garnish
Preparation
If you are serving this with rice, cook the rice as per package directions and set aside.
Spray a large pan with olive oil spray and, on medium/high heat, add the jackfruit and onion and cook for 5-7 minutes.
Reduce the heat to medium, add the water, then the garlic and ginger, and cook for another 5 minutes.
Stir in the tomato paste until it is well incorporated.
Add the curry powder, garam masala, paprika, salt, and cayenne pepper and cook for 1 minute or until fragrant.
Add the coconut milk and 1/3 cup of extra water, combine well, stir until a simmer is reached, reduce the heat to low, and cook for 20-30 minutes, occasionally stirring.
Serve on a bed of rice or with flat bread and garnish with fresh parsley.
