Vegan Caribbean jackfruit curry recipe

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Vegan Caribbean jackfruit curry recipe

Veganuary is here, so what better excuse to try this flavourful jackfruit curry from Collin Brown, executive chef at Caribbean-inspired restaurant chain Turtle Bay? 

This authentic Caribbean plant-based recipe is largely made up of tinned items and spices, so not only is it guaranteed to add some much-needed sunshine to your life this month – it's also pleasingly budget friendly too.

Ingredients

For Chef Collin's Caribbean spice mix
  • 1 tsp nutmeg
  • 1 tbsp paprika
  • 1 tbsp dried basil
  • 1 tbsp dried parsley
  • 1 tbsp chilli powder
  • 1 tbsp cumin
  • 1 tsp nutmeg
  • 1 tbsp paprika
  • 1 tbsp dried basil
  • 1 tbsp dried parsley
  • 1 tbsp chilli powder
  • 1 tbsp cumin
  • 1 tsp nutmeg
  • 1 tbsp paprika
  • 1 tbsp dried basil
  • 1 tbsp dried parsley
  • 1 tbsp chilli powder
  • 1 tbsp cumin
For the curry
  • 1 tin of jackfruit in water
  • 1 tin of coconut milk
  • 1 tin of green lentils (cooked)
  • 150 g sweet potato, chopped into cubes
  • 100 g onions, chopped
  • 50 g spring onions (scallions), chopped
  • 2 cloves of garlic, finely chopped
  • 5 g scotch bonnet pepper, chopped
  • 15 g fresh thyme
  • 15 g freshly grated turmeric
  • 1 tbsp coconut oil
  • 1 tsp salt
  • 20 g Chef Collin's Caribbean spice mix
  • 1 bunch of coriander (cilantro), chopped
  • 1 bunch of parsley, chopped
  • 1 tsp oregano
  • 1 lemon, zested
  • 0.5 tsp pimiento
  • 1 tin of jackfruit in water
  • 1 tin of coconut milk
  • 1 tin of green lentils (cooked)
  • 5.3 oz sweet potato, chopped into cubes
  • 3.5 oz onions, chopped
  • 1.8 oz spring onions (scallions), chopped
  • 2 cloves of garlic, finely chopped
  • 0.2 oz scotch bonnet pepper, chopped
  • 0.5 oz fresh thyme
  • 0.5 oz freshly grated turmeric
  • 1 tbsp coconut oil
  • 1 tsp salt
  • 0.7 oz Chef Collin's Caribbean spice mix
  • 1 bunch of coriander (cilantro), chopped
  • 1 bunch of parsley, chopped
  • 1 tsp oregano
  • 1 lemon, zested
  • 0.5 tsp pimiento
  • 1 tin of jackfruit in water
  • 1 tin of coconut milk
  • 1 tin of green lentils (cooked)
  • 5.3 oz sweet potato, chopped into cubes
  • 3.5 oz onions, chopped
  • 1.8 oz spring onions (scallions), chopped
  • 2 cloves of garlic, finely chopped
  • 0.2 oz scotch bonnet pepper, chopped
  • 0.5 oz fresh thyme
  • 0.5 oz freshly grated turmeric
  • 1 tbsp coconut oil
  • 1 tsp salt
  • 0.7 oz Chef Collin's Caribbean spice mix
  • 1 bunch of coriander (cilantro), chopped
  • 1 bunch of parsley, chopped
  • 1 tsp oregano
  • 1 lemon, zested
  • 0.5 tsp pimiento

Details

  • Cuisine: Caribbean
  • Recipe Type: Curry
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 4

Step-by-step

  1. Drain the jackfruit and add it to a bowl. Marinate it in a mixture of onions, spring onions (scallions), garlic, fresh thyme, scotch bonnet peppers, Caribbean spice mix, salt, coriander (cilantro), oregano, pimento, parsley and lemon zest. Set aside.
  2. Preheat your saucepan over a medium heat and add coconut oil until it melts.
  3. Add fresh turmeric to the pan and sauté for one minute.
  4. Add the marinaded jackfruit mixture to the hot coconut oil and turmeric. Stir-fry for 5 minutes, then add the coconut milk, sweet potatoes and lentils. Simmer for 25 minutes. 
  5. Garnish with fresh coriander (cilantro) and serve with rice and peas.

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