If you happen to get your hands on a jackfruit, please don’t throw the seeds away. Instead, wash, boil and peel them and then use them in this hearty and filling Easy Jackfruit Seed Curry.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic diced
- 1 tsp fresh grated ginger
- 3/4 cup water
- 2 tbsp tomato paste
- 3 tbsp coconut milk
- 1 tbsp garam masala
- 1 1/2 cups jackfruit seeds
- 1 cup fresh spinach
- salt and pepper to taste
Instructions
- Place the jackfruit seeds in a pan, add enough water into the pan to cover the jackfruit seeds. Place the pan over high heat and bring to a boil. Lower heat to medium and simmer for 25-30 minutes. Remove from heat.
- Let the jackfruit seeds cool, and when they are cool enough to handle, pat them dry and slowly peel off the outer white covering. Peeling the seeds is a bit tedious, but, worth it.
- Then, add the olive oil to a pan and add the onion to it. Let onion saute for about 10 minutes, stirring often.
- Add in the garlic, ginger, peeled jackfruit seeds, water, tomato paste, and garam masala and mix well and let simmer uncovered for about 10 minutes, over medium / low heat.
- Then add in the coconut milk and spinach, and gently stir until spinach is wilted.
- Season with salt and pepper and remove from the stovetop.
- Enjoy this Jackfruit Seed Curry with rice, naan, chapati or some Sri Lankan roti.
Notes
*While this is an easy curry to make, boiling and peeling the jackfruit seeds is a bit of a labor intensive process.
**But, boiled jackfruit seeds are so buttery and delicious. They can be enjoyed plain or you can use them in a curry like this one.
Nutrition
Calories: 135kcal | Carbohydrates: 6.7g | Protein: 3.5g | Saturated Fat: 3.5g | Sodium: 22mg | Fiber: 2g | Sugar: 2.8g
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