Canned jackfruit is the star of this lusciously creamy yet easy Jackfruit Curry. Quick, delicious, and nutritious, this vegan jackfruit curry had us licking our plates!
Ingredients
- 3 tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 2 tsp fresh ginger
- 2 tbsp tomato paste
- 2 tsp coriander
- 1 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- 1 15 oz can kidney beans
- 1 15 oz can fire roasted tomatoes
- 1 20 oz cab jackfruit)
- 1/4 cup water
- salt and pepper to taste
- parsley or cilantro and chili flakes to garnish
Instructions
- Peel and roughly chop the onion, garlic, and ginger. You don't have to cut these very fine as we will be blending them later.
- Add oil and onion to a pan and place it on a stove-top over medium heat.
- Saute onion for about 10 minutes, stirring often. Then add in the garlic and ginger and saute another 5 minutes or so.
- Add in the turmeric, coriander, cumin, and smoked paprika as well as the water, tomato paste and fire roasted tomatoes (along with the liquid-don't drain any of it) and stir well.
- Then, either place all the ingredients in a blender and pulse until all ingredients are well blended and creamy. Or, use an immersion blender and blend until creamy.
- Then rinse the jackfruit and the beans and add to the creamy curry.
- Season with salt and pepper to taste and sprinkle with parsley or cilantro and chili flakes.
- Enjoy with rice, roti, or onion roti.
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Nutrition
Serving: 1g | Calories: 187kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 139mg | Fiber: 6g | Sugar: 4g
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