Jackfruit vegan curry recipe
The meatiest vegan curry you'll ever eat, this uses jackfruit and is infused with aromatic spices.
Ingredients
- 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
Details
- Cuisine: British
- Recipe Type: Jackfruit
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- 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.
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