Easy Jackfruit Curry – Recipe

Young green Jackfruit makes a great shredded meat sub. Easy, Vegan, Soy-free Gluten-free Grain-free Indian curry. Simple spices, amazing flavor.

Ingredients:

• 500 grams fresh jackfruit
• 2 medium tomatoes pureed
• 1 tsp. virgin coconut oil
• ½ tsp. cumin seeds
• ½ tsp. mustard seeds
• ½ tsp. nigella seeds
• 2 bay leaves
• 2 dried red chili peppers
• 1 small onion (chopped)
• 1 inch ginger (chopped)
• 1 tsp. coriander powder
• ½ tsp. turmeric
• ¼ tsp. black pepper
• ½ to ¾ tsp. Himalayan salt
• 1 to 1.5 cups of water

Directions:

1. Heat extra virgin coconut oil in a skillet over medium heat. Add the cumin, nigella and mustard seeds and let them sizzle for about a minute. Add the bay leaves and red chili peppers, and then cook for several seconds. Add the onion, garlic and ginger, and just a pinch of Himalayan salt. Cook until translucent (five to six minutes) and remember to mix occasionally.
2. Add the turmeric, coriander and black pepper, mixing well. Stir while adding the pureed tomato, jackfruit and the rest of the salt. Cover and cook for approximately 15 minutes.
3. Uncover and cook for another few minutes to make the tomato puree thicker. The jackfruit can also be shredded.
4. Add the water and then cover and cook for 15 minutes. Taste and adjust the flavor accordingly, then reduce the heat to medium low and cook for an extra 10 minutes or longer, until your desired consistency is achieved. Garnish with cilantro and serve.

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