Recipe | Deliciously Easy, Jackfruit Curry

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

Ingredients

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)

Recipe:

Jackfruit marinade

  • 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.)

Curry:

  • 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.

Recipe | Zingy pickled fennel

This recipe is so simple but makes a very tasty coleslaw-esque side dish.

It is crunchy and zingy, and with a mild aniseedy flavour. Perfect alongside a potato salad

Ingredients:

  • 1 fennel bulb
  • 3 lemons, juiced
  • 1 tbsp dried dill
  • 0.5tsp fennel seeds
  • 1 small garlic clove, crushed or mashed / 0.5 tsp if from a jar
  • Black pepper
  • Sea salt

Recipe;

  • Slice the fennel as thinly as you can
  • Put in a large, flat bottomed container, like a lunchbox, so the fennel will get maximum exposure to the lemon juice and flavours
  • Add juice of 3 lemons, the fennel seeds, garlic, ground black pepper and 2 pinches of sea salt

  • Stir, cover and refrigerate
  • Stir occasionally
  • It will be ok to eat within 30minutes but the flavour is best if left overnight to pickle and so the flavours can infuse.

Its that simple; enjoy! 😊