Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 800grams jackfruit, drained
- 2tablespoons canola oil
- 1 large onion, peeled and sliced
- 2tablespoons garlic and ginger paste
- 1 medium green chilli, diced
- 2teaspoons ground coriander
- 1teaspoons cumin
- 1/2teaspoons turmeric powder
- 1teaspoons garam masala
- 2 large tomatoes, chopped
- 150grams Greek yoghurt
- 1/2 bunch coriander, fresh, chopped stalks included
Nutrition per serving
935kJ / 223Cal
935 Kilojoules or 223 Calories
11% of daily energy intake*
Protein
5.2grams
Fat
11.9grams
Carbs
21.0grams
Sugars
6.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This easy curry infuses young jackfruit with lots of warming spices, perfect served with flatbreads.
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 cook for 2 minutes, stir in the yoghurt and cook for 2 minutes.
Step 3 of 3
Tip in the jackfruit and a little water and cook for 5 minutes, until tender. Serve with fresh coriander on top.
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