- 4 garlic cloves - crushed
- 2 onions – chopped into medium chunks
- 1 cinnamon stick
- 2 tsp cumin seeds
- 4 cardamom pods (crushed)
- 2 tbsp fresh ginger – chopped finely
- 2 cloves
- 1 tbsp paprika powder
- 1/4 tsp cayenne powder
- 1 tsp turmeric
- 2 tsp garam masala
- 2 tsp coriander powder
- 1/2 tsp fennel powder
- 1/4 tsp black pepper (ground)
- 960g tinned jackfruit (500g drained weight)
- 2 tbsp tomato puree
- 500ml passata
- 1/2 cup water
- 1 cup peas
- Put a splash of oil in a large sauté pan, heat over a medium heat and then fry off the chopped onions for 10-15 minutes. Keep them moving so that they don’t burn.
- Next add the cumin seeds and cardamom.
- Pop finely chopped ginger and garlic in the pan. Careful not to burn the garlic, so keep it moving for a minute.
- Add the tomato puree and mix well.
- Put the drained jackfruit into the pan and stir.
- Immediately add the rest of the spices and the cinnamon stick, continue to stir.
- After 1 minute, pour in the water and the passata, mix well.
- Bring up to a simmer, cover and allow it to simmer slowly for 30 minutes, covered. Check on it half way through and stir, just to make sure it isn't sticking. If it is, turn the heat down!
- Finally, add the peas and salt to taste. Optionally, top with fresh coriander and plain vegan yoghurt. Serve with rice, naan and raita.
If you can't find (or don't like) jackfruit, you can replace it with 400g chopped chestnut mushrooms, and 400g of chopped potatoes (into small 1-2cm chunks). Just put them in place of the jackfruit. The potatoes will cook well in the sauce.
- Category: Dinner
- Method: Stove-top
- Cuisine: Indian
Keywords: Jackfruit curry, vegan jackfruit curry, jackfruit curry recipe