Canned jackfruit is the star of this delicious and easy Jackfruit Curry. Pair this quick, nutritious, plant-based jackfruit curry with some roti and rice for a tasty and quick meal option.
What are the ingredients to make this jackfruit curry?
You need the following 12 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
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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