A rich and spicy vegan pulled jackfruit curry that’s perfect served with brown rice for a nourishing and different dinner.
Read on for the recipe!
As I was leaving work today the sky was in the throes of a most glorious sunset and it made me realise that the dark evenings are slowly melting away. This is something that I suspect most fellow food bloggers in the northern hemisphere are rejoicing about. I, for one, can’t wait to pack away my lighting set-up for another year. Don’t get me wrong, my lighting equipment is a life saver in winter but it’s frustrating to only have a small area of diffused light to work with. This recipe is a prime example – I really wanted to show off a few beautiful new additions to my kitchen (more on those later) but there was no way of fitting everything into the frame.
Nevertheless, you can still see enough of this vibrant vegan pulled jackfruit curry to – I hope – appreciate how delicious it is!
Jackfruit is one of my favourite ingredients to cook with so it’s been long overdue that I share another jackfruit recipe with you, and about time that I made a jackfruit curry. If you haven’t tried jackfruit yet, then you must!
You can pick up tinned jackfruit from most Asian or continental supermarkets, but be sure to choose jackfruit in water. Sadly I spotted some in the foreign foods section of a nearby supermarket a few days ago but it was in syrup so no good for creating pulled jackfruit and definitely not for making a jackfruit curry.
This pulled jackfruit curry is a bit of a “back of the cupboard” job; most of the ingredients are exactly the kind of thing you can keep tucked away in your kitchen cupboards. It uses quite a few tinned ingredients, which might not be to everyone’s taste. However, I like to have an option I can go to and cook up when I haven’t had chance to get to the shops but still want to cook and eat something exceptional. If you’d prefer, you can easily use dried chickpeas, fresh sweetcorn, fresh tomatoes and so on, but it will naturally become a more expensive dish.
- 1tbsp oil
- ½tsp asafoetida
- 2tsp garam masala
- 2 garlic cloves, crushed
- 1tbsp tomato purée
- 4tbsp water
- 1 onion, thinly sliced
- 280g (1 tin) jackfruit, roughly chopped with the hard core removed
- 400g tinned plum tomatoes, roughly chopped
- 50g sweetcorn (I used frozen sweetcorn)
- 220g cooked chickpeas
- ½ tin coconut milk (shake well before opening)
- ½tsp ground coriander
- ¼tsp ground cayenne pepper
- ¼ - 1tsp dried chilli flakes, according to taste
- Place a large frying pan over a medium heat. Once the pan has warmed, add the oil.
- Once the oil is hot, add the asafoetida. Stir for around a minute before adding the garam masala. Continue stirring and heat for a further minute, then add a tablespoon of water to disperse the flavours followed by then add the garlic and tomato pureé. Keep stirring and once the water evaporates add the next tablespoon of water. Repeat with the remaining two tablespoons of water. This process should leave you with a thick curry paste.
- Add the onions into the frying pan and stir frequently for a few minutes until they have begun to soften. If the spices begin to stick to the pan then add a little extra water to prevent burning. Add the jackfruit and stir well to coat it in the spices. Cook for a couple minutes, still stirring frequently.
- Add the plum tomatoes and their juice into the pan. Stir well and leave to simmer for around ten minutes.
- Add the remaining ingredients, stir well and simmer for a further ten minutes.
- Serve with brown rice and a sprinkle of dried chilli flakes on top.
As I mentioned earlier, I’ve been trying out a few new additions to my kitchen lately, including this fabulous new Le Creuset pan from Houseology used to cook this pulled jackfruit curry. Houseology wasn’t a website I had heard of until recently but I’ve been caught browsing their kitchen and homeware many a time since.
There are two things in particular that I love about Houseology: firstly that they only stock quality brands whose items will last. Secondly is the design at the centre of everything – everything feels both timeless and so now at the same time. I’m certain that this Le Creuset frying pan will still be an integral part of my kitchen decades from now and that it’ll still be as beautiful then as it is now. I also discovered Murmur, a brand that was new to me, who created these gorgeous printed oven gloves and tea towels (you might have spotted the tea towel in a few recent recipe posts already!) I’ve fallen a bit in love with their modern-meets-rustic aesthetic and am eyeing up some of their bed linens already.
Win £100 to spend at Houseology // Houseology Giveaway [CLOSED]
Never entered a Rafflecopter giveaway before? Find out how to enter here. Open to UK residents only, aged 18 and over. Closes midnight 23/03/2016. See Rafflecopter for full T&Cs. Thanks to Houseology who kindly provided review items and the giveaway prize.