jackfruit curry
This jackfruit curry is rich, spicy, and cozy in the best way. It starts with onions, potatoes, and fresh ginger sauteed in coconut oil, then simmers low and slow with curry paste, habanero, jackfruit, and coconut milk until everything turns tender and flavorful. Right at the end spinach and cilantro gets stirred in for a fresh finish that keeps it from feeling too heavy. Serve it over hot jasmine rice with extra cilantro and pine nuts.
What is jackfruit?
Jackfruit is a huge tropical fruit native to South and Southeast Asia, especially India, Bangladesh, and Sri Lanka, and it’s been used in cooking there for centuries. When it’s ripe it turns sweet and fragrant (almost like pineapple-banana) but when it’s young/green it’s mild, slightly starchy, and perfect for savory dishes because it soaks up whatever spices and sauce you cook it in - which is why it’s popular in curries and stews. Health wise jackfruit is a good source of fiber (great for digestion and fullness), vitamin C, potassium, and antioxidants. It’s also naturally low in fat, and while it’s not high in protein on its own, it makes a satisfying, hearty base when paired with things like beans, rice, or nuts; exactly the kind of comfort food ingredients that still brings real nutrients to the table.
How to make jackfruit curry?
First in a cast iron skillet over medium heat sauté chopped onions, potatoes and ginger in coconut oil. Once translucent stir in garlic and habanero, sauté until fragrant, then add curry paste. Stir in the jackfruit pieces, then pour in coconut milk and 1 cup of water. Turn the heat down to low and cover. Cook for an hour occasionally stirring. Meanwhile make the jasmine rice. Rice cooker uses 1:1 water ratio, while stove top ratio 1 1/2 cup water to 1 cup of rice. 5 minutes before the curry is done stir in spinach and cilantro. Check seasoning, add salt if needed. If the curry got too thick add a little bit of water. Serve immediately with jasmine rice and garnish with chopped cilantro and pine nuts!
Tips for cleaning fresh jackfruit
Use gloves. Jackfruit has white latex sap in all parts of the plant that may cause allergic reactions to people with latex allergies. Even if you do not have a latex allergy, using gloves will prevent your hands from getting sticky from the sap.
Coat your knife with coconut oil to avoid the sap from sticking to it. You can also use coconut oil on your hands if you don’t want to use gloves.
Cut the jackfruit into large pieces, then pull the yellow pieces out by hand and remove the pit and any white parts.
The pits can be boiled and eaten. They taste similar to chestnuts or Brazil nuts. Simply boil them for 20-30 minutes, cool and peel off the white other layer and enjoy!
Recommended products to make this recipe
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