Jackfruit Curry

Serves	Total Time
2	36 minutes

Ingredients - Spice Paste

• 1 14-oz can jackfruit
• 1 Tbsp coriander seeds
• 1 tsp cumin seeds
• 0.75 inch fresh ginger
• 4 cloves garlic
• 1 small green chili
• 0.25 tsp black peppercorns

Ingredients - Curry

• 1 Tbsp vegetable oil
• 1 bay leaf
• 2 dried red chillies
• 1 tsp cumin seeds
• 2 medium onions
• 2 tomatoes
• some fingerling potatoes
• 0.5 tsp salt
• 0.5 tsp turmeric
• 1 tsp garam masala
• 0.5 tsp granulated sugar

Cookware

• 1 small blender
• 1 pan

Instructions

Step 1

Rinse and drain the jackfruit and cut into smaller pieces, if desired.

Step 2

Make the spice paste by combining coriander seeds, cumin seeds, fresh ginger, garlic, green chili, and black peppercorns in a small blender and blitz until smooth. You could also use a pestle and mortar. Set the paste aside while you start the curry.

Step 3

Heat the vegetable oil in a pan and add the bay leaf, dried red chillies, and cumin seeds. When they start to sizzle, add the finely chopped onions and cook on a low-to-medium heat for 12 to 15 minutes, until deep golden brown.

Step 4

Add your spice paste, cook for 1 minute, then add the finely chopped tomatoes. Cover and cook for 10 minutes, until the tomatoes are nice and soft.

Step 5

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 granulated sugar and it's ready to serve.

Step 6

Keep in an airtight container in the fridge for 4 to 5 days and reheat before serving.

Sources

• Healthy Indian Vegetarian
• https://www.youtube.com/watch?v=3oF9tgRtajA

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