Jackfruit Green Pepper Curry
This comforting Vietnamese-inspired curry features tender unripe jackfruit and vibrant green peppers simmered in a rich, spicy coconut milk sauce. A flavorful and satisfying plant-based meal.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 1-2 small red chilies sliced (or to taste)
- 20 ounces canned unripe jackfruit drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable broth
- 2 tablespoons fish sauce (or soy sauce/tamari for vegan)
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- 1 medium green bell pepper seeded and sliced
Instructions
- 1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2. Add minced garlic, grated ginger, and sliced red chilies. Cook for another 2 minutes until fragrant.
- 3. Stir in the drained and chopped unripe jackfruit, turmeric powder, and red chili powder (if using). Cook for 2-3 minutes, stirring to coat the jackfruit.
- 4. Pour in the coconut milk, vegetable broth, and fish sauce. Bring the mixture to a simmer.
- 5. Reduce heat to low, cover, and let it simmer for 20-25 minutes, or until the jackfruit is tender and has absorbed the flavors, stirring occasionally.
- 6. Add the sliced green bell peppers to the pot. Continue to simmer, uncovered, for an additional 5-10 minutes, or until the peppers are tender-crisp.
- 7. Taste and adjust seasoning with salt and more fish sauce if needed. Garnish with fresh cilantro.
- 8. Serve hot with steamed jasmine rice and a nice cold glass of your favorite beverage.
Notes
For a milder curry, reduce the amount of chili. You can add other vegetables like carrots or potatoes. Serve hot with steamed jasmine rice or quinoa. A squeeze of fresh lime juice before serving adds brightness. For a fully vegan version, substitute fish sauce with an equal amount of soy sauce or tamari.