Vegan Jackfruit Butter Curry
Ingredients
- 700g Young Green Jackfruit (from the tin)
- 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
- 400ml Coconut Milk (from the tin)
- 150ml Water
- Spray of Olive Oil (optional, use water)
- 1/3rd 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 some olive oil and on a medium/high heat add the jackfruit and onion and cook for 7 minutes. Reduce the heat to medium and add the water then the garlic and ginger and cook for another 5 minutes.
Stir in the tomato paste until it’s well incorporated.
Add in the curry powder, garam masala, paprika, salt and cayenne pepper and cook for 1 minute or until fragrant.
Add in the coconut milk and 1/3rd cup of extra water and combine well, continue to 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.
Notes
This step allows the jackfruit to go super tender and take on all the spices, it’ll literally melt in your mouth.
