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
- 3/4 c coconut cream
- 1 tsp red curry paste
- 1 lime, garnish
- 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.