I first tried Jackfruit when travelling but only as the pure fruit, it was only last summer on a little trip to Mooshies in Brick lane (amazing vegan burger bar) that I had my first Jackfruit meal!
So what is Jackfruit. Indigenous to southern India but can be found in south east Asia, its a large, tree grown fruit, its flesh is quite sweet and meaty and each fruit can weigh up to 35kg.
Its become really popular in the vegan and veggie world due to its versatility and its likeness to pulled pork. You may have come across the pulled pork style jackfruit in some vegan option eateries.
You can get fresh jackfruit in some supermarkets that stock a good variety of tropical veg but I found it in a can by Biona Jackfruit not only tastes great and adds texture to meals it also has stores of Vitamin A, C & B6 as well as magnesium. Its also rich in fiber.
Its not really a protein though so its always great to have along side some protein rich foods such as Lentils, chickpeas, nuts, tofu etc
I decided to jump on the Jackfruit bandwagon earlier this week and found a recipe from full of plants for a delicious curry which I adapted to get that all important protein but also increased the spice flavours and reduced the cooking time. See below for my recipe.
Let me know if you have tried out Jackfruit and what you thought to it in the comments box below. Id love to hear your thoughts.
Vegan Jackfruit curry
Vegan, gluten free, vegetarian
Serves 3 -4
Prep time - 15 minutes
Total cooking time - 45 minutes
For the roasted Squash or Pumpkin (you could even do sweet potato here)
- 1 small squash or pumpkin
- Dash of olive oil or coconut oil for roasting
- Baking tray and parchment paper
For the Sauce –
- 1 cup full-fat coconut milk
- 3 ounces non-dairy yogurt (optional) – coconut works well here
- 1/2 cup water
- 1 tsp garam masala (more to taste)
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp ground fenugreek
- 1/4 tsp chili (optional)
- 1 tsp maple syrup
- Decent pinch of dried chilli flakes
- 1/2 tsp salt
- Food processor or large blender
For the Curry –
- 1 tbsp oil
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 400g can young green jackfruit, drained and rinsed
- 1 400g can chickpeas, drained
- Sea salt and fresh ground black pepper for seasoning
- To serve: Wholegrain rice or fresh greens, sprinkle of coriander or parsley.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Take your squash or pumpkin and de-seed and remove outer skin. Chop the flesh into cubes and then place in a bowl. Coat with a dash of olive or melted coconut oil and season with salt and pepper.
Roast for about 25 minutes, should be tender but not soggy, slightly browned on the edges.
Place half of your roasted squash/pumpkin chunks into a food processor along with the coconut milk, non-dairy yogurt, water, spices, maple syrup, and a pinch of salt. Blend on high speed until very smooth.
Put a large, deep frying pan over medium heat and add a knob of coconut oil. Once hot, add garlic and ginger and cook until garlic is soft, about 3 minutes, be careful not to burn. Add the remaining roasted squash/pumpkin chunks, jackfruit and chickpeas and cook for another 5 minutes, stirring regularly.
Pour in the squash/pumpkin sauce from your processor and stir to coat. Let simmer for about 10 minutes, adding more water if needed until it reaches a thick, yet creamy consistency. Tastes and adjust seasonings if needed, if you like a little kick then some fresh, red chilli’s go well here.
Serve with your favourite greens for the ultimate plant powered meal or with some wholegrain rice. Top off with any chopped herbs you fancy.
I adapted the original recipe which calls for a longer cooking time , no chickpeas and no chilli from full of plants