Jamaican Jackfruit Curry
I decided to make this recipe simply to reduce calories, the substitution works extremely well and the jackfruit really takes on flavour well
Jamaican Jackfruit Curry
I decided to make this recipe simply to reduce calories, the substitution works extremely well and the jackfruit really takes on flavour well
Cooking Instructions
- 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
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