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how to make jackfruit curry recipe

How To Make Jackfruit Curry

Jackfruit curry is a flavorful and hearty dish that pairs wonderfully with a variety of sides to complement its rich, spiced flavors.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 5
Course: Main Course
Cuisine: Indian
Calories: 642
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 tablespoon of pure coconut oil
  • 1 large yellow onion finely chopped
  • 6 cloves of garlic minced to a paste
  • 2- inch knob of fresh ginger finely grated
  • 1 serrano chili pepper finely chopped
  • 1 1/2 teaspoons of aromatic cumin seeds
  • 1 1/2 teaspoons of pungent black mustard seeds
  • 1 teaspoon of vibrant ground turmeric
  • 2 teaspoons of warm garam masala spice mix
  • 1 teaspoon of ground coriander
  • 1 teaspoon of fiery Indian red chili powder
  • 1 teaspoon of either sweet or hot paprika
  • 6 to 8 curry leaves either dried or freshly picked
  • 3 medium-sized sweet potatoes each about 6–8 ounces, peeled and diced into uniform 3/4-inch cubes
  • 3/4 cup of water or 1 cup if cooking on the stovetop
  • 1 8- ounce can of pure tomato puree
  • 1 can of rich full-fat coconut milk
  • 4-5 cups of tender baby kale or spinach
  • 2 cans of tender young jackfruit drained and shredded
  • 1 tablespoon of freshly squeezed lemon or lime juice
  • 1/2 cup of freshly chopped cilantro leaves and delicate stems
  • 1 teaspoon of ground fennel seeds

Equipment

  • Large pot

Method
 

  1. Start by heating the coconut oil in a large pot over medium heat. Once it’s hot, add your chopped onion. Stir occasionally until it becomes translucent, about 5-7 minutes. This step will lay the foundation for your flavorful base.
  2. Next, add the minced garlic and grated ginger. The aroma will be wonderful! Sauté for another minute, then toss in the cumin and black mustard seeds. Allow them to sizzle for a few seconds until fragrant.
  3. Now it’s time to ramp up the spice. Add the turmeric, garam masala, coriander, chili powder, and paprika. Stir them in, coating the aromatics evenly. The colors will start to stand out, and your kitchen will smell inviting.
  4. Add the diced sweet potatoes and shredded jackfruit to the pot. Mix well so that everything is coated with the spices. This is where you buckle up; the sweet potatoes will complement the jackfruit beautifully.
  5. Pour in the water and tomato puree. This forms the base of your curry. Allow the mixture to come to a simmer. Once simmering, cover the pot and let it cook for about 15 minutes, or until the sweet potatoes are tender.
  6. After the sweet potatoes are tender, stir in the coconut milk and greens (kale or spinach). Cook for an additional 5-7 minutes until the greens are wilted and all ingredients are well integrated.
  7. Finish it off with the lemon juice, cilantro, and ground fennel seeds. Give it a gentle stir and then taste. Adjust seasoning if you feel it needs a bit more salt or spice.

Nutrition

Calories: 642kcalCarbohydrates: 108gProtein: 18gFat: 23.4gSaturated Fat: 6.4gCholesterol: 23mgSodium: 489mgFiber: 28gSugar: 56g

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