Jamaican Jackfruit Curry

Name: Jamaican Jackfruit Curry
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 tin jackfruit in water - drained; 1 tin chopped tomatoes; 1 tin coconut milk; 1 chopped onion; 2 inch piece of ginger; 2 garlic cloves; Rapeseed oil spray; 1 tsp turmeric; 1 tsp ground cinnamon; 2 tsp dried thyme; Small pinch of saffron; 1 tsp smoked paprika; 1 heaped tbsp hot Caribbean curry powder; Chopped fresh chilli; Handful fresh coriander; Salt and pepper

miss_bees_kitchen @miss_bees_kitchen

West Yorkshire

I decided to make this recipe simply to reduce calories, the substitution works extremely well and the jackfruit really takes on flavour well

miss_bees_kitchen @miss_bees_kitchen

West Yorkshire

I decided to make this recipe simply to reduce calories, the substitution works extremely well and the jackfruit really takes on flavour well

Saved

Ingredients

1 hour

4 servings

1 tinjackfruit in water - drained
1 tinchopped tomatoes
1 tincoconut milk
1chopped onion
2 inchpiece of ginger
2garlic cloves
Rapeseed oil spray
1 tspturmeric
1 tspground cinnamon
2 tspdried thyme
Small pinch of saffron
1 tspsmoked paprika
1heaped tbsp hot Caribbean curry powder
Chopped fresh chilli
Handfulfresh coriander
Salt and pepper

Saved

Steps

1 hour

1

Add approx 10 sprays of the rapeseed oil to a pan, and add the chopped onion. Coat the onion in the oil, add a tsp of salt and let the onion go soft, translucent and sweet
2

Grate in the ginger and garlic, stir continuously so it doesn’t catch and cook until fragrant
3

Add all of the other herbs and spices and stir until fragrant. If it starts to get thick or catch add a few spoons of water to loosen it
4

Next add the chopped tomatoes, refill the empty can with water and add that too.
5

Bring to the boil and in the meantime drain your jackfruit and shred it, add to the pan and reduce the heat to a simmer
6

Add the coconut milk, let it cook out for 5 minutes and then adjust the seasoning as needed
7

Simmer for 20 minutes until slightly reduced, and serve with rice, and scatter the chopped chilli and coriander over to serve