Main Dishesdeliciouslyella
Summer Jackfruit & Chickpea Curry
Looking to serve up dinner for friends in under an hour? This nutritious summer curry is packed with vegetables, topped with a light and refreshing mango cucumber salad and really delivers on flavour.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●blender
- ●bowl
📝 Preparation Steps
1
Place the rice in a saucepan, fill with 500ml / 17 fl oz cold water and a generous pinch of salt. Bring to a gentle simmer and cook gently, uncovered for ⏱️ 30 minutes. Then turn off the heat, put a lid on the pan and gently steam for a further ⏱️ 10 minutes.
2
While the rice is cooking, place the ginger, garlic, chillies and shallots in a NutriBullet or blender and blitz to create a coarse paste.
garlic3 cloves
3
Place a large, heavy-bottomed pan over medium–high heat and add a drizzle of olive oil. Add the paste and cook for 3–⏱️ 4 minutes until softened and fragrant.
drizzle of olive oil
4
Add the cumin, coriander, turmeric and fenugreek and cook for 1–⏱️ 2 minutes. Add the light coconut milk, chopped tomatoes, peanut/almond butter and chickpeas. Shred the jackfruit using clean hands and add this to the pan along with the sauce and chickpeas (adding the chickpeas and jackfruit at this stage gives them time to absorb flavour from the sauce and become meltingly tender). Simmer for 12–⏱️ 15 minutes until darkened and reduced.
ground cumin1 teaspoonground coriander1 teaspoonground turmeric0.5 teaspoonfenugreek0.5 teaspoonpeanut/almond butter2 tablespoons
5
Make the mango salad by placing the cucumber, mango, chilli, spring onions, coriander, mint, lime zest and lime juice in a bowl. Toss to combine and add salt to taste.
ground coriander1 teaspoon
6
Just before serving, add the baby spinach leaves to the curry and stir to combine. Allow to cook for 1–⏱️ 2 minutes, just until wilted but still bright green.
7
Serve the curry in bowls with brown rice, topped with the fresh mango salad and toasted peanuts.
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