Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 4.98 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 800grams jackfruit, drained
- 2tablespoons canola oil
- 1 large onion, peeled and sliced
- 2tablespoons garlic and ginger paste
- 30grams cashew nuts, soaked in boiling water for 15 minutes
- 1 medium green chilli, diced
- 2teaspoons ground coriander
- 1 1/2teaspoons cumin
- 1teaspoons red chilli powder
- 1teaspoons garam masala
- 400grams chopped tomatoes
- 1/2 cup almond milk, unsweetened
- 1/2 bunch coriander, fresh, chopped stalks included
Description
Cashews add rich creaminess and make this vegan jackfruit curry satisfying and delicious.
Method
Step 1 of 3
Place the jackfruit in a colander and rinse. Leave to drain. Heat half of the oil in a large pan on medium high heat and cook the jackfruit for 4-5 minutes to brown. Remove from the pan and set aside.
Step 2 of 3
Heat the rest of the oil and cook the onions for 10 minutes. Stir in the garlic and ginger paste, green chilli and spices and cook for 3-4 minutes. Add the tomatoes and coriander stalks and cook for 2 minutes. Add the soaked cashews, 50ml of water and the almond milk. Remove from the heat and blend with a hand blender until smooth.
Step 3 of 3
Add more water if necessary then tip in the jackfruit and cook for 5 minutes, until tender. Serve with fresh coriander on top.
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