Jackfruit Curry

🛒 Ingredients

• Young Green Jackfruit (canned, in brine) 300 g · 80 kcal
• Coconut Oil 30 g · 264 kcal
• Yellow Onion, chopped 150 g · 60 kcal
• Garlic Cloves, minced 15 g · 22 kcal
• Ginger, grated 10 g · 8 kcal
• Green Chilies, slit 10 g · 4 kcal
• Curry Leaves 2 g · 2 kcal
• Mustard Seeds 2 g · 10 kcal
• Cumin Seeds 2 g · 8 kcal
• Turmeric Powder 2 g · 7 kcal
• Coriander Powder 5 g · 14 kcal
• Red Chili Powder 3 g · 8 kcal
• Garam Masala 2 g · 7 kcal
• Tomato, chopped 150 g · 26 kcal
• Full-Fat Coconut Milk 400 g · 720 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Drain the canned young jackfruit, rinse thoroughly under cold water, and gently press to remove excess water. Cut the jackfruit into bite-sized pieces and set aside.
2. In a large pot or Dutch oven, heat coconut oil over medium heat. Add mustard seeds and cumin seeds, letting them splutter for about 30 seconds, then add chopped onion and curry leaves and sauté until the onion is translucent.
3. Stir in minced garlic, grated ginger, and slit green chilies. Cook for another minute until fragrant, being careful not to burn the garlic.
4. Lower the heat and add turmeric powder, coriander powder, and red chili powder. Sauté for about 30 seconds until aromatic, adding a splash of water if spices stick to the bottom.
5. Add chopped tomatoes and cook until they soften and break down, about 3-5 minutes. Stir in the prepared jackfruit pieces, coating them well with the spice mixture.
6. Pour in the full-fat coconut milk and 100ml of water. Add salt to taste, bring to a gentle simmer, then cover and cook for 15-20 minutes, or until the jackfruit is tender and the curry has thickened slightly.
7. Stir in garam masala, taste, and adjust seasoning if needed. Garnish with fresh coriander leaves if desired, and serve hot with rice or flatbreads.