Vegan Jackfruit Curry Recipe | olivemagazine

Skillet of vegan jackfruit curry next to a wooden spoon and tea towel

1 tbsp coconut oil
for frying
1 onion
finely chopped
2 cloves garlic
chopped
a thumb-sized piece ginger
chopped
1 tsp cumin seeds
6 tbsp massaman curry paste
(we used Blue Dragon)
1 stalk lemongrass
peeled and chopped
1 red chilli
finely chopped
400ml tin coconut milk
400g potatoes
cut into chunks
3 lime leaves
1 cinnamon stick
1 tbsp tomato purée
1 tbsp palm sugar or soft light brown sugar
2 limes
1 juiced and 1 to serve
400g tin jackfruit
drained and chopped into bite-size pieces
100g salted peanuts
roughly chopped, plus 30g for the top
a handful coriander leaves
to serve
jasmine rice
to serve

Method

step 1
Heat the coconut oil in a large wide pan and fry the onion for 10 minutes until softened and starting to turn golden.
step 2
Add the garlic, ginger and cumin seeds, and fry for a further 5 minutes. Add the curry paste, lemongrass and chilli, and cook for a couple of minutes until incorporated.
step 3
Pour in the coconut milk and 150ml of water, and simmer for 5 minutes. Then add the potatoes, lime leaves, the juice of 1 lime, and cinnamon stick, and simmer for 20 minutes. Add the tomato purée and sugar, and, once mixed through, turn down the heat, add the jackfruit and simmer again for another 10 minutes. Once the jackfruit has softened, break it up into pieces with the side of a spoon and add the chopped peanuts. Add a splash of water if you want to make it more saucy.
step 4
Finish with extra peanuts scattered on top, coriander leaves and an extra squeeze lime, if you like. Serve with jasmine rice.

favicon2x