Jackfruit Curry

Jackfruit and Peas Curry

This has got to be one of my favourite curries. I find that the texture of raw jackfruit lends itself perfectly to meat substitutes. This fruit offers an excellent source of vitamin B6, antioxidants and vitamin C which play a vital role in energy production and immunity.

A glug olive oil

¼ tsp mustard seed

¼ tsp cumin seeds

Pinch Fenugreek seeds 

1 sprig curry leaves

2 small pieces cinnamon sticks

2 bay leaves

2 star anise

1 medium onion finely diced

3 green Chillies whole or slit 

1 tbsp garlic and ginger paste

1 tbsp (15ml) coriander powder

½ tbsp cumin powder

½  tsp turmeric powder

2-3 tbsp (30-45ml) mild Kashmiri chilli powder or mixed masala

500g of cut cleaned and steamed Jackfruit 

1 small ripe tomato finely diced 

1 cup (250ml) frozen peas

1 tsp (5ml) salt adjust accordingly

Garnish with coriander

Let’s cook 🙂

Cut the jackfruit into 3-4cm disks. Slice of peel and remove seeds. Steam jack fruit until tender. Heat the oil in a pot. Toss in mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cinnamon stick, bay leaves, and star anise – When seeds pop and leaves splatter reduce to medium heat – Add the onions and chillies Sauté until onions are soft and translucent 2-3 minutes. Add the garlic & ginger paste fry for a few seconds. Toss in coriander powder, cumin powder, turmeric powder, chilli powder or masala – fry for a few seconds. Add in jackfruit, season with salt. Give it a good mix. Cover and cook and allow the spices to bloom. Cook for about 10-12 minutes stirring occasionally. Add the tomatoes and cook until the tomatoes melt. Toss in the peas and cook until the peas are tender. Garnish with Coriander. Serve with rice, roti or plain bread