I was dubious about jackfruit when I first tried it, but when I started marinating my own, I really got into it.
I find that this way the flavour is much fresher and you can tweak it to suit your taste too
This recipe is for a really easy, basic curry.
Jackfruit has very little protein so I recommend serving with a protein source, such as sprinkling with nuts, adding a side of fried tempeh or tofu, or adding beans to your rice.
Prep time: 30mins to 3hrs (depending how long you marinade for)
Cooking time: 25mins
For the jackfruit:
- 1 tin jackfruit, drained
- 3tsp garam masala
- 0.5tsp ground ginger
- 1tsp black onion seeds (nigella seeds)
- 1tsp dried sage
- 1tsp chopped garlic
- 0.5tsp dried chilli flakes (more if you want it super spicy)
- Juice of 1 lemon
For the curry:
- 1 cinammon stick
- 1tsp cumin seeds
- 1 chopped onion
- 4 tomatoes, chopped into chunks
- Chopped veggies of your choice (I used green peppers)
- 0.5tin coconut milk
- 300ml veg stock
- (Rice to serve with)
- Put the drained jackfruit in a bowl and shred it using forks / a fork and knife
- Thoroughly stir in the spices, garlic and lemon juice
- Cover and leave in the fridge to marinade for at least 30mins. (I left mine for 3hrs.)
- In a small amount of oil, fry on a medium heat the cinammon stick, cumin seeds and onion for 30 seconds (my photo, below has extra garlic instead of onion asI don’t eat onion)
- Add the veg and fry for a further 5 mins
- Add the jackfruit and fry for a couple of minutes to fry off the spices
- Add the stock and tomatoes, cover and simmer for 20 minutes (add more water if it seems too dry – if you included more veg than me, you will need more)
- After 20minutes, add the coconut milk and simmer until the sauce is the consistency you like
- Serve with rice and a protein source, such as nuts, tempeh or tofu.