Jackfruit Curry Recipes
JACKFRUIT CURRY RECIPE
Jackfruit Curry Recipe is a simple, quick, tasteful vegan curry you can enjoy on weekends. It is made using jackfruit, sweet potatoes, and a Thai red curry paste. This curry is a vegan take on Thai flavors. It is rich, creamy, simple yet utterly delicious. Every vegan out there will know about jackfruit, not because of its exotic flavor but because it is a perfect way to combat meat cravings. This exotic fruit might have a sweet flavor, but when you use it in savory curries, the combination literally blows your taste buds away. Even if you don't have the...
Provided by Michelle Blackwood, RN
Categories Entrée
Time 40m
Number Of Ingredients 12
Steps:
- Drain jackfruit and cut in chunks. Heat oil in medium saucepan over medium heat. Add onions and saute until soft, about 3 minutes. Add garlic and ginger and cook stirring for 1 minute.
- Add red curry paste, sugar, jackfruit and sweet potatoes, cook stirring constantly to coat, about 3 minutes.
- Add coconut milk and vegetable broth. Bring to a boil, reduce to simmer for about 20 minutes until vegetables are tender.
- Remove from heat and stir in basil leaves. Serve immediately!
Nutrition Facts : Calories 257, Carbohydrate 43.2, Fat 8.7, Protein 3.2
JACKFRUIT CURRY (KATHAL SUBZI)
Know as the vegetarian's meat, jackfruit or kathal (as its known in India) is a meaty and delicious fruit. This curry is a low-fat version of my mother's original recipe. The dish goes very well with steamed basmati rice or roti.
Provided by Sunaina
Categories World Cuisine Recipes Asian Indian
Time 57m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.
- Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.
- Transfer onion and tomato mixture to a food processor; process into a smooth paste.
- Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 33.8 g, Fat 11.4 g, Fiber 7.7 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 685.2 mg, Sugar 10.6 g
COCONUT JACKFRUIT CURRY
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
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
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- Heat the oil in a large pan on medium heat. Add the onion and red pepper and soften for 4-5 minutes, stirring regularly.
- After a couple of minutes, add the jackfruit pieces, cumin, coriander, garam masala, and turmeric. Lightly crush the cardamom pods with the flat of your knife and add these to the pan. Stir well for a minute or so, using a wooden spoon to break apart some of the jackfruit for a mix of tender chunks and stringy pieces.
- Next, add the tomatoes and break these apart with a spoon. If using tinned tomatoes, fill up a third of the empty can with water and swirl this around before adding to the pan. If using fresh tomatoes, simply add around 150 ml (approx. ½ cup) of water. Add salt and pepper and simmer on low heat for 10 minutes, adding extra water if necessary.
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- Peel and roughly chop the onion, garlic, and ginger. You don't have to cut these very fine as we will be blending them later.
- Saute onion for about 10 minutes, stirring often. Then add in the garlic and ginger and saute another 5 minutes or so.
- Add in the turmeric, coriander, cumin, and smoked paprika as well as the water, tomato paste and fire roasted tomatoes (along with the liquid-don't drain any of it) and stir well.
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- Take jackfruit cubes in a deep pan, add 2 cups water, salt and turmeric powder and cook till nearly done.
- Break the red chillies, remove the seeds and put into a mixer jar, add ginger, garlic, the roasted spices, coconut, tamarind pulp and a little water and grind to a smooth paste.
- Heat coconut oil in another deep pan, add mustard seeds and let them splutter. Add curry leaves, mix and saute for ½ minute. Add onions, mix and saute till light golden.
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- Heat the oil in a saute pan with a tight-fitting lid. Add the sliced onion with 1/2 a teaspoon of sea salt and cook over medium heat until the onion is soft and golden. This will take at least 20 minutes.Stir often to ensure the onion doesn't burn.
- Once the onion is soft and golden add the garlic, ginger and chilli pepper. Cook for a minute or two until they release their aroma. Be careful not to let them burn.Next add the spices - (1 heaped tsp turmeric, 1 tsp yellow mustard seeds, 1.5 tsp cumin seeds, 1.5 tsp medium curry powder, 1.5 tsp garam masala). Stir well and cook just until they release their aromas, about a minute.
- Now add the chopped sweet potatoes and the bell pepper. Stir well making sure they are both covered in the spice mixture. Add 1/4 teaspoon of freshly cracked black pepper.Pour in a can of chopped/diced tomatoes. Pour about 1/4 cup of water into the can, give it a swirl then add that to the pan and stir everything together.Pop the lid on the pan and simmer for 10 minutes or until the sweet potatoes are almost tender.
- Cut the jackfruit into bitesize pieces, remove any seeds and then add it to the sauce.Pour in the coconut milk and stir gently. Check the seasoning and add more salt if you feel you need it. Simmer for about 10 minutes until the jackfruit is piping hot, the sweet potatoes are soft and the sauce is thick.Serve with rice, a sprinkling of coriander/cilantro leaves ad naan.
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- I would highly suggest reading the notes first and then reading the recipe. How to clean and prepare the Jackfruit pods to cook. Before we get to preparing the jackfruit pods to be cooked, removing these pods from the actual fruit itself can be a task. Most Asian countries would have the whole fruit for sale but if you are living outside of this region you might have to try your Asian stores or find the canned version of the jackfruit. Step 1– before tackling the fruit, spread a few old newspapers on the workspace where you’ll be cutting the fruit. Step 2– Generously apply oil on the knife, at this point do not apply oil to your hands for safety reasons. Step 3– Once the knife is oiled, cut the fruit in half, you’ll notice that the middle of the fruit is extremely sticky and as the knife cuts through it, the white sticky substance tends to stick to anything that touches it and is hard to get rid of, this is the reason you need to oil the knife. Step 4– with a tissue clean the knife if
- Add the Jackfruit pods(with the seeds removed, I have shown above how to do this). Followed by turmeric powder(1/2 tsp), curry powder(1 and 1/2 tsp), mustard seed(1/2 tsp), garlic(3 cloves sliced), finely sliced onion(1 large), Pandan leaf(2″), curry leaves(4-5 leaves), pepper(1/2 to 1 tsp), cinnamon stick(1″ piece), salt(1/2 tsp, adjust later). Pour in the thin coconut milk, mix gently. Leave the curry to cook slightly covered until the liquid is reduced and the Jackfruit turns soft, this would take 20-25 minutes over the low-medium fire.
- Once the jackfruit turn semi-soft, pour in the thick coconut milk. ( should you feel 1 cup of thick milk is too much, adjust accordingly but the curry should be thick and creamy). Reduce the heat and let the curry simmer until the gravy is reduced and you reach the correct consistency for the jackfruit. This would be a thick mushy Jackfruit curry. Season with salt if necessary, add the tempered ingredients and slowly mix the tempered ingredients into the curry. Do not over mix. Serve while still warm with your favorite rice and curry dishes.
- Made this recipe? Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.
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- Apply oil on your palms, knife and chopping board. Rinse the peeled jackfruit. Then chop the jackfruit and remove the seeds. Generally I get the peel removed from the vegetable vendor. In case the peel is not removed, then you will have to slice off the peels. If using chopped jackfruit already brought from outside, then rinse them in water.
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- In a large dutch oven or soup pot, heat the oil over medium heat. Once hot add the diced onion and cook until soft and translucent, about 5-7 minutes.
- Add the minced ginger, garlic and jalapeno. Cook 2 minutes. Add the curry powder, stir, making sure to coat everything with the curry. Cook 1 minute.
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