Caribbean curried jackfruit recipe

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Caribbean curried jackfruit recipe

This dish has all the flavours of curried mutton or goat, but is completely plant-based. Jackfruit is the hero for adding texture and absorbing all the aromatic curry spices. You can also swap the jackfruit for your favourite vegan meat substitute.

Ingredients

For the curry paste
  • 1 onion, roughly chopped
  • 1 x thumb-sized piece of fresh root ginger
  • 4 garlic cloves
  • 2 spring onions
  • 1 onion, roughly chopped
  • 1 x thumb-sized piece of fresh root ginger
  • 4 garlic cloves
  • 2 spring onions
  • 1 onion, roughly chopped
  • 1 x thumb-sized piece of fresh root ginger
  • 4 garlic cloves
  • 2 spring onions
For the curry
  • 2 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 1 tsp allspice
  • 2 tbsp madras curry powder
  • 1 tbsp tomato purée
  • 2 x 400g (14oz) cans young jackfruit in water, drained and rinsed
  • 1 x 400g (14oz) can black eyed beans, rinsed and drained
  • 500 ml vegetable stock
  • 1 x quarter of a tsp freshly ground black pepper
  • 1 tbsp soy sauce
  • 4 fresh thyme sprigs
  • 2 large tomatoes, chopped
  • 1 large potato, chopped into 1cm (0.5in) chunks
  • 2 carrots, chopped into 1cm (0.5in) chunks
  • 0.5 Scotch bonnet chilli, seeded and finely chopped
  • 2 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 1 tsp allspice
  • 2 tbsp madras curry powder
  • 1 tbsp tomato purée
  • 2 x 400g (14oz) cans young jackfruit in water, drained and rinsed
  • 1 x 400g (14oz) can black eyed beans, rinsed and drained
  • 17.6 fl oz vegetable stock
  • 1 x quarter of a tsp freshly ground black pepper
  • 1 tbsp soy sauce
  • 4 fresh thyme sprigs
  • 2 large tomatoes, chopped
  • 1 large potato, chopped into 1cm (0.5in) chunks
  • 2 carrots, chopped into 1cm (0.5in) chunks
  • 0.5 Scotch bonnet chilli, seeded and finely chopped
  • 2 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 1 tsp allspice
  • 2 tbsp madras curry powder
  • 1 tbsp tomato purée
  • 2 x 400g (14oz) cans young jackfruit in water, drained and rinsed
  • 1 x 400g (14oz) can black eyed beans, rinsed and drained
  • 2.1 cups vegetable stock
  • 1 x quarter of a tsp freshly ground black pepper
  • 1 tbsp soy sauce
  • 4 fresh thyme sprigs
  • 2 large tomatoes, chopped
  • 1 large potato, chopped into 1cm (0.5in) chunks
  • 2 carrots, chopped into 1cm (0.5in) chunks
  • 0.5 Scotch bonnet chilli, seeded and finely chopped

Details

  • Cuisine: Caribbean
  • Recipe Type: Jackfruit
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Place all the curry paste ingredients in a food processor and blend to form a coarse paste.
  2. Heat the oil in a large saucepan over a medium heat. Add the curry paste, followed by the turmeric, allspice, curry powder and tomato purée. Stir to combine, then reduce the heat to low and cook for 5 minutes.
  3. Now add all the remaining ingredients. Increase the heat to high and bring to the boil, then reduce the heat to a low simmer, cover and cook for 20 minutes.
  4. Now that the jackfruit has softened start to squash and separate it with the back of a spoon so it becomes stringy - it will look like pulled chicken. Remove the lid, stir, and cook for another 10 minutes until the potato and carrots have softened.
  5. The curry is now ready, or it will keep in the fridge for 3–5 days, or in the freezer for up to 3 months.

This recipe is from One Pot: Three Ways: Save time with vibrant, versatile vegan recipes by Rachel Ama. Out Thursday 26th August (Yellow Kite, £22.00).

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Jackfruit fritters

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