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    Rachel Ama’s Caribbean curried jackfruit

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    Rachel Ama’s Caribbean curried jackfruit

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes

    Serves: 4

    Ingredients

    For the curry paste
    Thumb-sized piece of ginger, peeled and roughly chopped
    2 salad onions, roughly chopped
    1 onion, roughly chopped
    4 cloves garlic
    1 long red chilli, roughly chopped

    2 tbsp vegetable or olive oil
    2 tbsp Madras curry powder
    1 tsp ground allspice
    1 tsp ground turmeric
    1 tbsp tomato purée
    1 large potato, peeled and chopped into bitesized chunks
    2 large tomatoes, roughly chopped
    2 carrots, peeled and chopped into bitesized chunks
    400g can Essential Black Eyed Beans, drained and rinsed
    500ml vegetable stock
    4 sprigs thyme
    2 x 410g cans Cooks’ Ingredients Jackfruit, drained and rinsed
    Handful flat leaf parsley, roughly chopped, to serve

    Coconut rice, to serve
    Coleslaw, to serve 

    Method

    1 First make the curry paste. Place the ginger, salad onions, onion, garlic and chilli in a food processor or blender and blitz to a coarse paste. Heat the oil in a wide flameproof casserole over a medium heat. Add the paste, followed by the curry powder, allspice, turmeric, ¼ tsp freshly ground black pepper and a pinch of salt. Stir to combine, add the tomato purée, then reduce the heat to low and cook for 5 minutes.

    2 Now add all the remaining ingredients and mix well. Increase the heat to high and bring to the boil, then reduce the heat to a low simmer. Cover and cook for 30 minutes.

    3 After 30 minutes, the jackfruit, carrots and potatoes will have softened. Start to pull the jackfruit apart using two forks so it becomes stringy – it will look like pulled chicken. Using the back of a wooden spoon, mash a few chunks of potato into the sauce to thicken it a little. Remove the thyme sprigs from the pot and season, if needed.

    4 The curry is now ready to serve. Sprinkle with fresh parsley, if liked and serve with coconut rice and vegan coleslaw. 

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    Cook’s tip
    This dish will keep in the fridge, covered, for 2 days, or in the freezer for up to a month.

    Adapted recipe from One Pot: Three Ways: Save time with vibrant, versatile vegan recipes by Rachel Ama (Hodder & Stoughton) 

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