Jackfruit Jalfrezi (Printable Version)
A vibrant, spicy vegan curry featuring tender jackfruit, aromatic spices, green peppers and fresh chili for a tongue-tingling experience.
# Ingredients:
01 -
3 tbsp vegetable oil
02 -
2 brown onions, finely chopped
03 -
5cm piece of fresh ginger, peeled and grated
04 -
3 garlic cloves, minced
05 -
2 x 400g cans of jackfruit, drained
06 -
2 tbsp garam masala
07 -
2 tsp ground cumin
08 -
1 tsp ground turmeric
09 -
¼ tsp chilli powder
10 -
1 x 400g can of chopped tomatoes
11 -
2 green bell peppers, deseeded and roughly chopped
12 -
1 large green chilli, deseeded and thinly sliced
13 -
1 tsp salt
14 -
1 tsp sugar
15 -
200ml water
# Steps:
01 -
Heat the oil in a large saucepan with a lid over medium heat. When hot, add the onions, ginger and garlic, and cook for 7–8 minutes, or until golden brown.
02 -
Add the drained jackfruit and stir to combine, then cook for 3–4 minutes, or until starting to colour.
03 -
Add the spices, chopped tomatoes, green bell peppers, green chilli, salt and sugar, along with the measured water. Give everything a good stir together, then turn the heat to low, cover and gently simmer for 15–20 minutes, or until the jackfruit is cooked through and tender.
# Notes:
01 -
This fruity, dairy-free curry is quite hot, but you can tone down the heat by piercing the green chilli rather than slicing it. A good jalfrezi should be tongue-tinglingly spicy though, so embrace the heat if you can.