Ingredients with Measurements:
- 1 can of jackfruit, drained and rinsed
- 2 cups of fresh spinach leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Cutting board
- Knife
- Grater
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger to the skillet and sauté until the onion is translucent.
3. Add the cumin, coriander, turmeric, and garam masala to the skillet and stir until fragrant.
4. Add the drained and rinsed jackfruit to the skillet and stir until coated with the spice mixture.
5. Pour in the can of coconut milk and stir until well combined.
6. Reduce the heat to low and let the curry simmer for 10-15 minutes, stirring occasionally.
7. Add the fresh spinach leaves to the skillet and stir until wilted.
8. Season with salt and pepper to taste.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 14g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 20g
Dietary fiber: 4g
Sugar: 4g
Protein: 4g
Substitutions for ingredients:
- Fresh spinach leaves can be substituted with frozen spinach.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Cumin, coriander, turmeric, and garam masala can be substituted with curry powder.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Use chickpeas instead of jackfruit for a different texture.
- Add diced tomatoes or tomato paste for a more tomato-based curry.
Tips and tricks:
- Make sure to drain and rinse the jackfruit before using it in the curry.
- Use full-fat coconut milk for a creamier curry.
- Adjust the amount of spices to your liking.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped peanuts.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
If the curry is too thick, add more coconut milk or water to thin it out. If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the curry until heated through and store leftovers in the refrigerator.
Food history:
Curry is a dish that originated in India and has since spread throughout the world. It typically consists of a sauce made with a blend of spices and vegetables or meat.
Flavor profiles:
This jackfruit and spinach curry has a rich and creamy coconut milk base with a blend of warm spices and tender jackfruit. The spinach adds a fresh and slightly bitter flavor.
Serving suggestions:
Serve this curry as a main dish with rice or naan bread.
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Region: Indian