For the Curry:
2 cans of young green jackfruit in brine or water (about 20 oz each), drained and rinsed
3 large potatoes, peeled and diced
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 can of diced tomatoes (14 oz)
1 can of coconut milk (13.5 oz)
2 tablespoons vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (adjust to taste for spice)
Salt and pepper to taste
Fresh cilantro for garnish
Cooked rice or naan bread for serving
Prepare the Jackfruit: Cut the jackfruit into smaller pieces, removing any tough core parts. You can also use your fingers to shred the jackfruit into smaller strands, which will resemble pulled meat.
Cook the Potatoes: In a large pan or pot, heat the vegetable oil over medium heat. Add the diced potatoes and sauté for about 5-7 minutes until they start to turn golden brown. Remove the potatoes from the pan and set them aside.
Sauté Aromatics: In the same pan, add more oil if needed. Add the chopped onion and cook for about 3-4 minutes until it becomes translucent. Add the minced garlic and grated ginger and sauté for another 1-2 minutes until fragrant.
Spice it Up: Add the curry powder, ground cumin, ground coriander, turmeric, paprika, cayenne pepper, salt, and pepper to the pan. Stir well and cook for 1-2 minutes to toast the spices.
Add Jackfruit and Tomatoes: Add the prepared jackfruit pieces to the pan and cook for a few minutes, stirring occasionally, to combine with the spices. Then, add the can of diced tomatoes (with the juices) and cook for another 5 minutes.
Simmer: Pour in the can of coconut milk and mix everything together. Bring the curry to a simmer, reduce the heat to low, cover the pan, and let it cook for about 15-20 minutes until the jackfruit is tender.
Add Potatoes: Once the jackfruit is tender, add the sautéed potatoes back to the pan. Stir everything well and let it simmer for another 5-10 minutes, allowing the flavors to meld together. If the curry becomes too thick, you can add a bit of water to reach your desired consistency.
Taste and Adjust: Taste the curry and adjust the seasonings to your liking. You can add more salt, pepper, or spices if needed.
Serve: Serve the vegan jackfruit and potato curry hot over cooked rice or with naan bread. Garnish with fresh cilantro leaves for added flavor and a pop of color.

Back to top button