Coconut Jackfruit Curry Recipes

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COCONUT JACKFRUIT CURRY



Coconut Jackfruit Curry image

This coconut jackfruit curry is a delicious Sri Lankan side dish for rice or roti.

Provided by Nimmi Rashinika

Time 30m

Yield 4

Number Of Ingredients 16

1 (20 ounce) can green jackfruit in brine, rinsed and shredded
2 tablespoons curry powder
2 tablespoons chili powder
1 teaspoon salt, or to taste
1 teaspoon ground cardamom
1 teaspoon dried parsley
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon ground ginger
½ teaspoon ground cumin
1 small onion, chopped
1 cup water
5 tablespoons coconut milk
¼ cup chopped fresh cilantro

Steps:

  • Combine jackfruit, curry powder, chili powder, salt, cardamom, parsley, turmeric, and cinnamon in a bowl. Let rest for 10 minutes.
  • Heat oil in a pan over medium heat. Add garlic, ginger, and cumin; cook and stir until fragrant, about 1 minute. Add onion and cook and stir for 2 minutes. Add seasoned jackfruit, water, and coconut milk; mix well. Reduce heat and simmer for 7 minutes.
  • Turn off heat, add cilantro, and mix well. Serve hot.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 14.9 g, Fat 15.4 g, Fiber 5.2 g, Protein 1.9 g, SaturatedFat 4.8 g, Sodium 914.6 mg, Sugar 1.2 g

VEGAN JACKFRUIT CURRY



Vegan Jackfruit Curry image

Jackfruit is an amazingly textured and tasty alternative to meat. This super easy recipe uses jackfruit in curry. Best served over rice!

Provided by Cassidy Carolino

Categories     Main Dish Recipes     Curries     Vegetarian

Time 52m

Yield 2

Number Of Ingredients 11

1 tablespoon coconut oil
1 (20 ounce) can jackfruit in brine - drained, rinsed, and cut into bite-sized pieces
1 onion, chopped
3 cloves garlic, minced
1 (2 inch) piece ginger, grated
2 teaspoons curry powder, or more to taste
1 cup vegetable broth
1 (8 ounce) can baby corn, drained
1 white potatoes, cubed
1 cup coconut milk
salt and ground black pepper to taste

Steps:

  • Heat coconut oil in a large skillet over medium high heat. Cook and stir jackfruit until cooked through, about 5 minutes. Add onion and garlic; cook over medium heat until softened, about 6 minutes.
  • Stir ginger and curry powder into jackfruit; mix until flavors combine, about 2 minutes. Add vegetable broth, baby corn, and potatoes; cook until potatoes soften, 7 to 10 minutes.
  • Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.

Nutrition Facts : Calories 563 calories, Carbohydrate 48.6 g, Fat 38.3 g, Fiber 17.5 g, Protein 5.8 g, SaturatedFat 27.4 g, Sodium 940.7 mg, Sugar 9.3 g

CHICKEN AND JACKFRUIT CURRY



Chicken and Jackfruit Curry image

Make and share this Chicken and Jackfruit Curry recipe from Food.com.

Provided by monica6124

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

1 medium roasting chicken, chopped into stewing-sized pieces
10 pieces young jackfruit
1/2 cup coconut milk
1 cup water
1 teaspoon sugar
salt and pepper
6 -8 shallots
2 garlic cloves
2 cm fresh turmeric, sliced
4 -5 slices galangal
3 chili, padis sliced
1 stalk lemongrass
2 -3 kaffir lime leaves
1 teaspoon ground coriander
1 teaspoon malay shrimp paste (belacan)
2 candlenuts

Steps:

  • to prepare rempah, combine all the rempah ingredients. pond together in a pestle and mortar untiil coarse paste forms.( you can whiz them in a blender if time is of the essence).
  • heat some oil in a wok and fry the herb paste until fragrant.
  • add the chicken and stir wellso that it is coated with the herb paste. stir-fry until chicken is half cooked. add in jackfruit and mix well.
  • add coconut milk and 1 cup of water. bring to a boil, then turn the heat down and let the curry simmer ofr about 30 minutes.
  • adjust seasoning and serve hot.

Nutrition Facts : Calories 319.6, Fat 17.8, SaturatedFat 9.1, Cholesterol 53.5, Sodium 68.9, Carbohydrate 26.5, Fiber 0.3, Sugar 20.1, Protein 13.9

JACKFRUIT CURRY



Jackfruit Curry image

Reminiscent of chicken tikka masala, this recipe is inspired by the in-ground or lovo cooking of Fiji. There, meats are heavily seasoned, then set atop tubers, jackfruit or breadfruit, wrapped in banana leaves and slow-cooked. This simple vegan dish is rich and satisfying, drawing on the Indo-Fijian flavors of the island, with aromatic spices and a bit of a kick. Heavy with coriander, garlic and ginger, this spice blend has a slightly milder, more delicate flavor than most. But if you have a favorite blend, you can substitute the spices in this recipe with 2 tablespoons of no-salt curry powder, and continue with the recipe as written. Serve alongside white rice and sautéed veggies, naan or your favorite curries.

Provided by Von Diaz

Categories     dinner, curries, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 (20-ounce) can green jackfruit in brine, drained
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cayenne
1/2 teaspoon ground cumin
1 (13-ounce) can full-fat coconut milk
Kosher salt

Steps:

  • Heat the oven to 450 degrees, adjusting the rack to the top third of the oven.
  • Using your fingers, shred drained jackfruit into medium pieces, breaking apart larger stem sections, and place in a large bowl.
  • Add soy sauce, coriander, paprika, garlic, ginger, turmeric, cayenne, cumin and the coconut milk. Stir carefully with a rubber spatula to incorporate, then dip in the edge of a small spoon to taste the mixture; season to taste with salt as desired.
  • Transfer jackfruit mixture to a shallow, broiler-safe, 2-quart baking dish. Place in the oven and roast for 25 minutes.
  • Increase heat to a high broil and roast until the top chars a bit, 7 to 10 minutes more. Let rest for 5 to 7 minutes before serving.

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