Vegan Jackfruit Curry
Craving something hearty and flavourful? Look no further than this delicious vegan jackfruit curry. Made with tender Biona jackfruit, aromatic spices, and creamy coconut milk, this dish is sure to satisfy. It's easy to prepare and can be served over rice or quinoa for a complete meal. Perfect for a weeknight dinner or a cozy weekend meal, this curry is sure to be a hit with vegans and non-vegans alike. So gather your ingredients and let's get started! The preparation time for this recipe should be around 15-20 minutes. This includes time to dice the onion, mince the garlic, grate the ginger, and shred the jackfruit. Cooking time will be around 15-20 minutes, depending on how tender you like your jackfruit. This includes time for sautéing the onions, cooking the spices, simmering the curry and to thicken the sauce. Overall, you should be able to have this dish ready in about 30-40 minutes.
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Prep Time
20 MIN
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Cook Time
20 MIN
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Servings
4 PEOPLE
Ingredients
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1 can of Biona jackfruit, drained and shredded
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1 onion, diced
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2 cloves of garlic, minced
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1 inch piece of ginger, grated
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1-2 tablespoons of curry powder
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1 teaspoon of cumin powder
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1 teaspoon of coriander powder
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1/2 teaspoon of turmeric powder
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1/4 teaspoon of cayenne pepper (optional)
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1 can of Thai Gold coconut milk
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Salt and pepper to taste
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2 cups of cooked rice or quinoa for serving
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Fresh cilantro for garnish
Directions
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Heat a large pan or pot over medium heat. Add some oil and sauté the onions until they are translucent.
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Add the garlic and ginger and cook for another minute.
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Add the curry powder, cumin powder, coriander powder, turmeric powder, and cayenne pepper (if using) and stir for about 30 seconds.
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Add the shredded jackfruit and stir to coat with the spices.
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Reduce the heat and let the curry simmer for 10-15 minutes, or until the jackfruit is tender and the sauce has thickened.
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Season with salt and pepper to taste.
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Serve the curry over rice or quinoa and garnish with fresh cilantro.
