Ingredients with Measurements:
- 2 cans of jackfruit (20 oz each), drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 can of diced tomatoes (14 oz)
- 1 can of coconut milk (14 oz)
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 5 minutes until softened.
3. Add the minced garlic and ginger and sauté for another minute.
4. Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper. Stir well and cook for 1-2 minutes until fragrant.
5. Add the drained and rinsed jackfruit to the pot and stir well to coat with the spices.
6. Add the can of diced tomatoes and coconut milk to the pot and stir well.
7. Bring the curry to a simmer and let it cook for 20-25 minutes until the jackfruit is tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve the spicy jackfruit curry hot, garnished with fresh cilantro.
10 minutes of preparation time, 25 minutes of cooking time
Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 30g
- Protein: 5g
- Fiber: 8g
Substitutions for ingredients:
- You can use fresh jackfruit instead of canned jackfruit.
- You can use any type of oil instead of vegetable oil.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- You can add vegetables such as bell peppers, carrots, or potatoes to the curry.
- You can use different spices such as garam masala, cinnamon, or cardamom.
- You can add a tablespoon of honey or sugar to the curry for a sweeter taste.
Tips and tricks:
- Make sure to drain and rinse the jackfruit well to remove any brine or salt.
- Use a fork to shred the jackfruit into smaller pieces for a better texture.
- Adjust the amount of cayenne pepper to your liking for more or less spiciness.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the spicy jackfruit curry in a bowl with rice or naan bread on the side.
Garnishes:
- Garnish the curry with fresh cilantro or chopped scallions.
Pairings:
- Serve the spicy jackfruit curry with rice, naan bread, or roti.
Suggested side dishes:
- Serve the curry with a side of cucumber raita or a mixed vegetable salad.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too spicy, add a tablespoon of yogurt or coconut cream to mellow out the heat.
Food safety advice:
- Make sure to cook the jackfruit curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Jackfruit is a tropical fruit native to Southeast Asia and is commonly used in vegetarian and vegan dishes as a meat substitute.
Flavor profiles:
- The spicy jackfruit curry is savory, spicy, and slightly sweet.
Serving suggestions:
- Serve the spicy jackfruit curry as a main dish for lunch or dinner.
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Region: Indian