Vegetarian Jackfruit Curry Recipes
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
VEGETARIAN JACKFRUIT CURRY
This Vegetarian Jackfruit Curry is gluten and grain free with a vegan option. A plant based dinner that can be served with rice or cauliflower rice!
Provided by Alyssa Brantley
Categories Mains
Time 25m
Number Of Ingredients 18
Steps:
- Use a food processor or high powered blender to puree the onion, garlic cloves and peeled ginger.
- Combine all spices from cumin through black pepper in a small ramekin.
- Open canned jackfruit and drain.
- Measure tomato sauce, coconut cream and frozen peas.
- Heat a soup pot or dutch oven over medium heat. Once hot, add Ghee.
- Once Ghee is hot and completely liquefied, add pureed onion, garlic and ginger mixture.
- Saute 5 to 6 minutes, stirring frequently and add spice mixture. Saute 45 seconds to 1 minute, stirring constantly, until spices are fragrant.
- Add drained jackfruit and stir to coat.
- Add tomato sauce, stir to mix well. Cover, reduce heat to low and simmer for 8 to 10 minutes.
- Remove lid, raise heat to medium. Add coconut cream and frozen peas. Continue cooking, 2 to 3 minutes, until peas are warmed through and sauce has thickened.
- Serve hot over steamed rice or cauliflower rice topped with fresh cilantro and Enjoy!
Nutrition Facts : Calories 244 kcal, Carbohydrate 11 g, Protein 3 g, Fat 22 g, SaturatedFat 16 g, Cholesterol 28 mg, Sodium 907 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
VEGAN JACKFRUIT CURRY
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
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
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4.8/5 (17)Total Time 30 minsCategory Easier Sri Lankan RecipesCalories 187 per serving
- 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.
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4.9/5 (8)Calories 343 per servingCategory Main Course
- In a large deep skillet (use a 3.5-quart or larger pot), heat the olive oil over medium heat. Saute the onion and bell pepper until they soften, about 5 minutes.
- Add in the garlic and ginger and saute for 1 minute more, just until they are fragrant. Add in the curry powder, cumin, and turmeric and stir until the vegetables are coated with the spices.
- Pour in the crushed tomatoes and coconut milk, and season with 1 teaspoon of salt. Bring the liquid to a boil.
- While the curry sauce is heating up, break up the rinsed jackfruit with your fingers, creating a texture similar to shredded chicken. Rinse the jackfruit again, after it has been shredded, to remove any extra brine, then drain well. Add the drained jackfruit to the sauce.
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Ratings 7Calories 410 per servingCategory Main Course
- Heat the oil in a large pan on medium heat. Add the onion and red pepper and soften for 4-5 minutes, stirring regularly.
- Next, add the chopped garlic, ginger, and chilli. Stir well and cook for another couple of minutes.
- 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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From thymeandlove.com
4.4/5 (100)Category EntreeCuisine VeganTotal Time 55 mins
- 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.
- Pour in the vegetable stock, coconut cream and tomatoes.Raise the heat back up to medium. Stir and cook until the coconut cream has melted into the stock, about 2-3 minutes. Add the jackfruit. Bring to a boil then reduce heat to low. Cook for 20-25 minutes.
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4.9/5 (18)Total Time 1 hrCategory MainCalories 369 per serving
- Heat oil in a skillet over medium heat. When hot, add cumin, mustard and nigella seeds and let them start to sizzle or pop. 1 minute. Add bay leaves and red chilies and cook for a few seconds. Add in the onion, garlic and ginger and a pinch of salt. Cook until translucent. 5 to 6 minutes. Stir occasionally.
- Add coriander, turmeric, black pepper and mix well. Add pureed tomato, salt and Jackfruit. Mix. Cover and cook for 15 minutes.
- Uncover and cook for a few minutes to thicken the tomato puree. Also, shred the Jackfruit a bit if you like.
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- Select the Sauté setting on the Instant Pot. After a few minutes, add the oil to heat up. Once the Instant Pot displays reads “HOT,” add the cumin seeds and mustard seeds and fry for 45 seconds, tossing frequently, until they begin to pop and are very aromatic.
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- Take few drops of oil in your palm & grease your hands with it. This will prevent jackfruit from sticking to your hands while cutting.
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From secondrecipe.com
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5/5 (7)Total Time 50 minsCategory DinnerCalories 435 per serving
- 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.
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