What can I do with a can of jackfruit?
We chose jackfruit curry but that was the question we asked ourselves and the great news is that we were spoilt for choice.
Jackfruit is becoming an increasingly popular ingredient in both vegetarian and vegan cooking.
It’s high in both antioxidants and nutrients and it makes a great meat alternative in all kinds of dishes.
You can use jackfruit in stir fry’s, burgers, pitta bread, tacos and curries – the possibilities are vast.
How do you cut a jackfruit when making your own curry?
Not everyone who searches for jackfruit curry recipes is from a country that has jackfruit growing naturally.
If you are lucky enough to live in those climates, you can buy it whole and fresh.
Most of us however, have to buy it pre cut and in a can.
It’s not a problem though as these cans of fruit are very flexible and you can make a powerfully tasty vegetarian meal with them.
Usually, you’ll be able to find jackfruit in water or brine in your supermarket – they are becoming much easier to find now.
The best jackfruit in a tin to buy is the baby tender jackfruit and it’s usually sold in large chunks.
What can you serve with a jackfruit curry?
Our vegan curry recipe is a great side dish and is ideal when you serve alongside a main dish or as part of a thali, which is a selection of different small dishes.
Rice, naan bread, chapatis and poppadum’s are great with the curry.
You can also try including a starter, raitas and chutneys with poppadums are a great way to set the scene for your delicious home-cooked Indian meal.
An easy jackfruit curry recipe that everyone can make
We have carefully listed an easy to follow, step by step guide for you to follow.
Let us know what you think and most importantly – enjoy your food!
EASY JACKFRUIT CURRY RECIPE
- Large non stick pan
- Food processor
- Chopping board
- Sharp knife
- 1100 g Jackfruit in water or brine
- 1 Onion
- 100 ml Vegetable oil
- 3 cm piece of ginger
- 10 Cloves garlic
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 tsp Chilli paste
- 1 tbsp Tomato puree
- 1 tsp Ground turmeric
- 1 tbsp Curry powder
- 200 ml Water
- 1/2 Lime
- Chopped fresh coriander
- Peel your ginger, the easiest way to do this is to scrape it with the back of a teaspoon, then roughly chop it
- Remove the ends and the skin of the garlic and peel and roughly chop the onion
- Place the ginger, garlic and onion in the food processor, add the salt and blitz it until it's a smooth paste. You can add a tiny bit of water if you really need to
- Cut your jackfruit into bite sized chunks and set aside
- Place your non stick pan over a medium heat and your oil, adding the cinnamon and gently cook that for just 30 seconds
- Add the ginger paste that you made earlier and then cook for approximately 5 minutes
- Now stir in the turmeric, curry powder, chilli paste and tomato puree and cook for approximately 5 minutes
- Now add the jackfruit along with the water and you need to cook until it's all virtually dry, usually for around 15 – 20 minutes but keep an eye on it
- Once it's dry it's ready to serve, place into bowls, drizzle a little freshly squeezed lime juice on it and scatter some coriander leaves on top