Spicy Jackfruit Curry
Ingredients
- serves 4
- 1 tbsp neutral oil
- 2 bay leaves (omit if you don’t have it)
- 2 cloves garlic, minced
- 1 chili pepper (or more)
- 1 tbsp grated ginger
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 2 tbsp tomato sauce (no salt added)
- 1 can unsweetened full fat coconut milk
- 1 tbsp ground cayenne (more or less, to taste)
- 2 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 1 can young jackfruit, shredded (discard the water in the can)
- 1 cup of frozen peas
- salt, to taste
- cilantro, chopped, as needed (optional)
- lime juice, as needed (optional)
Preparation
In a deep pot over medium heat, heat the oil until barely smoking
Add the bay leaf (if using) and cook for 30 seconds
Add the ginger, garlic and onions, chili pepper, season with salt and cook until the onions are well browned, about 4-5 minutes
Next, stir in the chopped tomatoes, tomato sauce, ground cayenne, ground turmeric, coriander powder, garam masala and cook for 6-7 minutes, stirring frequently
Add the jackfruit and stir to coat with the spices and tomato sauce, for about 2 minutes
Add 1/2 cup water, cover and let simmer for 3-4 minutes, stirring once in between
Add the frozen peas, cover once again and cook for 2 minutes
Stir in the coconut milk, reduce heat and bring to a simmer and cook, stirring, until the curry sauce has slightly thickened, about 10 minutes
Turn off heat, stir in the cilantro (if using), then taste and season with salt, if required
Transfer to a serving dish, add lime juice (if using)
Enjoy with flat bread or rice
