Discover Jackfruit: Tropical Wonder
A hearty and flavorful vegan curry featuring unripe jackfruit, often used as a meat substitute, simmered in a rich, aromatic tomato-onion gravy with Indian spices.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 medium tomato pureed
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon red chili powder optional
- 500 grams unripe jackfruit peeled
- 1 cup water or vegetable broth
- 0.5 teaspoon salt or to taste
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until golden brown, about 8-10 minutes.
- Add minced garlic and grated ginger, and cook for 1 minute until fragrant.
- Stir in pureed tomato and cook for 5-7 minutes, until the oil separates from the mixture.
- Add turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder (if using). Sauté for 2-3 minutes, adding a splash of water if the spices stick.
- Add the cubed unripe jackfruit and mix well to coat with the spice mixture. Cook for 5 minutes, stirring occasionally.
- Pour in 1 cup of water or vegetable broth and add salt. Bring to a simmer, then cover the pot and reduce heat to low.
- Cook for 30-35 minutes, or until the jackfruit is tender and cooked through. Stir occasionally to prevent sticking.
- Garnish with fresh cilantro before serving hot with rice, naan, or roti.
Notes
For best results, use fresh unripe jackfruit. Canned jackfruit (in brine, not syrup) can be used as a convenient alternative; drain and rinse well. Adjust chili to your spice preference for a milder or spicier dish.