Jackfruit Curry

 

Jackfruit. The word on many a vegan blog, the latest buzzword for those pondering on cutting down or cutting out meat. Mooted as a meat substitute it has to be tried and so it was with some trepidation that I picked up a can of young green jackfruit from the ‘specials’ shelf in a well-known budget supermarket.

 

Now it has to be said straight away that texture wise it’s a bit of a ringer for ‘pulled’ meats but nutritionally it’s not as high in protein which something to bear in mind. However unlike many ‘fruits’ it does contain some protein as well as vitamins and minerals so it’s definitely worth trying.

 

The obvious use of canned jackfruit is curry and let’s be honest we all love a good curry, whether hot, medium or mild. It’s comfort food, easily prepared in advance and great for feeding lots of people.

 

One of the tips for using canned jackfruit is to drain off the liquid and place in a bowl so you can tease it apart which then creates the illusion of pulled meat. Ideally this needs marinating for a couple of hours. I used some freshly ground garam masala, a few red chilli flakes and a drizzle of light olive oil and left this to infuse for a couple of hours.The longer the better though.

Ingredients:

1 x can young green jackfruit (400g)

1 large onion-chopped

1 large red pepper-chopped

2 medium potatoes-cubed

1 can of chick peas (for extra protein)

1 vegetable stock cube dissolved in around 300ml boiling water

1 dstspn garam masala

1 tspn chilli flakes

1 dstspn turmeric

1 tspn black mustard seeds

Clove garlic

Fresh coriander or rocket

Glug of light vegetable oil

 

Method:

Heat the oil but not too hot and add the black mustard seeds, make sure they reach the ‘popping’point then add the onions, peppers and garlic frying gently until lightly browned. Add the cubed potatoes and marinated jackfruit then stir in the spices. Cook altogether over a gentle heat for a few minutes then add the stock, stirring well in. Add the drained chick peas, cover and simmer until the potatoes are cooked but haven’t lost their shape. Season with sea salt if needed and add the freshly chopped coriander (or in my case freshly chopped rocket) just before serving.

 

Serve with basmati rice, naan bread or a roti style flatbread.