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Jackfruit Curry

Before my Vegan/WFPB days I used to make this curry with chicken or shrimp. The sauce is amazing and not too spicy. We always loved it. I have not made it since and decided it was time to see what I could do with it using other ingredients.

I thought jackfruit is like a blank canvas. It will absorb all those wonderful flavors of cumin, coriander and garam masala. It is a nice alternative to tofu or chickpeas and is flavor packed. Give it a try. I promise, it will be worth the adventure.

  • 1 c vegetable broth, plus more sauteeing
  • 1/2 tsp of each: mustard seed, ground cumin, ground coriander, garam masala
  • 1/4 onion, fine dice
  • 14 oz. can young jackfruit, rinsed, drain, broken into pieces
  • 2 – 14.5 oz.cans tomatoes, diced
  • 7 oz. creamed coconut
  • 1 lime, juiced
  • 1 recipe Garlic & Cilantro Brown Rice

Rinse and drain young jackfruit. Break jackfruit into small pieces or shred. Set aside.

In a large skillet add mustard seeds. Stirring continuously,cook mustard seeds over medium heat until they become fragrant and begin to pop. Add cumin, coriander and garam masala and continue to stir.

The spices should become fragrant. When they are fragrant add onions and jackfruit, working spices into both the onions and jackfruit. Add vegetable as needed for sauteeing.

Cook until onions are translucent. Add tomatoes, creamed coconut and vegetable broth. Stir until well combined. Bring to a simmer and then reduce heat to medium-low. Simmer until sauce has slightly thickened.

Finish the sauce with a squeeze of lime.

Serve over Garlic & Cilantro Brown Rice. Eat. Enjoy.

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Garlic & Cilantro Brown Rice

Brown rice can get a little boring. To bump up the flavor I added a few simple ingredients to make this brown rice stand out. This rice can be used for a base for a Buddha bowl, burritos, enchiladas, and even a curry. It is that versatile.

  • 1 c brown rice, long grain
  • 1 1/4 c water
  • 1 c vegetable broth
  • 1 recipe Lime Gremolata

Combine brown rice, water and vegetable broth in a medium size saucepan. Bring rice to a boil. Cover saucepan with lid and reduce heat to a simmer. Cook until all the liquid is absorbed and rice is done.

Fluff rice with fork and stir in Lime Gremolata.

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Serve. Eat. Enjoy.