Jackfruit vegan curry recipe

Recipes

loveFOOD
0 Comments

The meatiest vegan curry you'll ever eat, this uses jackfruit and is infused with aromatic spices.

1 glug of olive oil
1 tsp cumin seeds
1 tsp mustard seeds
2 red chillies, chopped
2 onions, chopped
5 garlic cloves, peeled and chopped
1 x 2.5cm/0.5in piece of ginger, peeled and chopped
2 x 400g/14oz tins of green jackfruit pieces, drained and rinsed to remove as much salt as possible
400 g rice
1.5 tsp ground coriander
1 tsp turmeric
2 tbsp tomato purée
500 ml passata
2 tbsp coconut cream

1 glug of olive oil
1 tsp cumin seeds
1 tsp mustard seeds
2 red chillies, chopped
2 onions, chopped
5 garlic cloves, peeled and chopped
1 x 2.5cm/0.5in piece of ginger, peeled and chopped
2 x 400g/14oz tins of green jackfruit pieces, drained and rinsed to remove as much salt as possible
14.1 oz rice
1.5 tsp ground coriander
1 tsp turmeric
2 tbsp tomato purée
17.6 fl oz passata
2 tbsp coconut cream

1 glug of olive oil
1 tsp cumin seeds
1 tsp mustard seeds
2 red chillies, chopped
2 onions, chopped
5 garlic cloves, peeled and chopped
1 x 2.5cm/0.5in piece of ginger, peeled and chopped
2 x 400g/14oz tins of green jackfruit pieces, drained and rinsed to remove as much salt as possible
14.1 oz rice
1.5 tsp ground coriander
1 tsp turmeric
2 tbsp tomato purée
2.1 cups passata
2 tbsp coconut cream

Add a glug of oil to a frying pan (skillet), plus the cumin seeds and mustard seeds, pan-frying for a minute to release the aroma. Add the chopped red chillies, chopped onions, chopped garlic cloves and chopped ginger. Cook until the onions are soft and translucent.
Meanwhile, cook the rice according to the instructions on the packet.
To the ingredients in the frying pan, add the ground coriander, turmeric, tomato purée and the jackfruit. Mix together, pour in the passata, cover your pan and cook for 10 minutes.
Uncover and shred the jackfruit a bit, then allow the sauce to thicken. Add the coconut cream and a little water if necessary. Mix everything together.
Bubble the curry down until it is nice and thick. Serve on a bed of steaming rice.

This recipe is from MOB Veggie: Feed 4 or more under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.

You might also like:

Vegan cauliflower dhansak

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature