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Jackfruit Curry
If you can find fresh jackfruit, feel free to use it instead of the canned jackfruit in this vegan jackfruit curry recipe. A great Indian vegetarian dish.
👥 2 Servings⏱️ Prep & Cook: 48 min🔥 Cook: 48 min👤 Chetna Makan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pan
📝 Preparation Steps
1
Combine all the ingredients for the spice paste in a small blender and blitz until smooth. You could also use a pestle and mortar, as I sometimes do. Set the spice paste aside while you start the curry.
2
Heat the oil in a pan and add the bay leaf, dried red chiles and cumin seeds. When they start to sizzle, add the onions and cook on a low-to-medium heat for 12–⏱️ 15 minutes, until deep golden brown.
bay leaf1dried red chiles2onions, finely chopped2
3
Add your spice paste, cook for ⏱️ 1 minute, then add the tomatoes. Cover and cook for ⏱️ 10 minutes, until the tomatoes are nice and soft.
tomatoes, finely chopped2
4
Add the salt, turmeric and jackfruit, mixing well. Cover and cook for ⏱️ 10 minutes, until the jackfruit has taken on all the flavors of the sauce. Stir in the garam masala and sugar and it’s ready to serve. Do ahead: Keep jackfruit curry in an airtight container in the fridge for 4–5 days and reheat before serving.
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