This simple jackfruit curry is a hearty and tasty vegan dish that's great for dinner during the week. Because it has a meaty texture, jackfruit is a great meat substitute, and the curry spices and coconut milk make it taste great.
Ingredients: 2 cans young green jackfruit in brine, drained and rinsed. 1 tablespoon oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch ginger, grated. 2 tomatoes, chopped. 1 bell pepper, diced. 1 can coconut milk. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: Shred the jackfruit with your hands to make it smaller. Put oil in a big pan and heat it over medium-low heat. To make the onions soft, add them and cook. After you add the garlic and ginger, cook for one more minute. The tomatoes and bell pepper should be stirred in and cooked until soft. Shred the jackfruit and put it in the pan. Cook for 5 to 7 minutes. Put in the spices and coconut milk. Mix things together well. Once the curry starts to bubble, lower the heat and leave it alone for 15 to 20 minutes, stirring every now and then. Taste it and add more salt and pepper if needed. Add fresh cilantro as a garnish before serving. Hot rice or naan bread should go with it.
Prep Time: 15 minutes
Cook Time: 25 minutes
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