Serves: 4-6 (depending on serving size)
If you didn’t already know it, jackfruit is the ultimate plant-based mock meat. In it’s young/green form, it becomes tender and meaty when cooked and takes on flavours incredibly well which makes it perfect for substitute for pulled meats like beef and pork. You can pick it up from most good Asian grocers for less than $2.50 a can, which makes it a thrifty choice too!
This curry sweet and tender curry, with a bit of tang, is served best with basmati rice and papadums for a weeknight Indian feast.
- 2 x 565 gram cans green/young jackfruit in brine (DO NOT, I repeat DO NOT get jackfruit in syrup)
- 1 tablespoon olive oil
- 1 red onion, cubed
- 2 cloves garlic, minced
- 2 large potatoes, cubed
- 2 tablespoons black mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon garam masala
- 1/2-1 teaspoon chilli powder
- 2 cans diced tomatoes
- 1 cup vegetable stock
- 2 tablespoons brown sugar
- Drain the jackfruit before tearing it into stringy pieces and setting aside.
- Heat the olive oil in a large pan before adding the onion, garlic, mustard seeds, cumin seeds, garam masala and chilli powder.
- When the onion begins to brown, add the jackfruit and cook for a few minutes before adding the tomatoes, stock and brown sugar.
- Stir well and bring to the boil. Once boiling, bring down to a simmer and cook for 40-50 minutes, stirring occasionally. The potatoes should be tender and the liquid should have been most absorbed.
- Serve immediately with a dollop of coconut yoghurt or vegan sour cream.