Vegan Jackfruit 'Butter Chick’n'
Ingredients
- 1 medium brown onion, diced
- 3 garlic cloves, minced
- 250g plain young jackfruit (if canned rinse off brine)
- 1 tbsp minced ginger
- 2 tsp garam masala
- 1/2 tsp chilli powder
- 1 tsp coriander powder
- 2 tsp cumin powder
- 1 1/2 tsp turmeric powder
- salt and pepper to taste
- 1/2 lemon, juiced
- 1 cup crushed tomatoes
- 2 tbsp tomato paste
- 1 1/2 cup coconut milk (reduced fat is fine too)
- 1/3 cup raw cashews (soak if blender is not powerful)
- 1 cup canned chickpeas, drained
- note: you can also make this recipe with mock meat or tofu
Preparation
Add 1/2 cup of coconut milk, tomato paste and cashews to a high-speed blender and blend until smooth and creamy
Heat a pan over high heat and add the onion, garlic and ginger, cooking until soft and fragrant
Add in the jackfruit and cook for 8-10 minutes
Add all of the spices to the pan, combine and cook for 5 minutes
Then pour in the crushed tomatoes, cashew sauce, 1 cup coconut milk and lemon juice
Combine well, add the chickpeas and cook for 10 minutes
Adjust taste with spices or salt if desired
Serve with brown or white rice, coriander and coconut yogurt, and enjoy
