Is it a vegetable? Is it meat? Nope – its fruit! A tropical fruit that grows on the trees throughout Fiji and other tropical countries. When I was younger I’d see my parents get a whole fresh jackfruit from the Asian markets and it was the most intimidating thing I’d ever seen. I refused to eat it because I couldn’t imagine it tasting good. Here I am in my thirties now posting about how much I love a food I once refused to eat. In fact a part of me is still intimated by the spikey nature of this fruit, that I opt for the canned or frozen version of jackfruit.
I was recently at a local vegan restaurant where I saw barbeque jackfruit tacos on the menu. Then the next weekend as I walked through the aisles of my grocery store, I saw jackfruit in the vegetarian section. It was almost as if I had a sign to post this curry. Jackfruit is definitely ‘on trend’ but it’s been a staple meal in our home since I can remember. The thick and buttery nature of jackfruit makes it a filling meal. There are so many things you can do with this fruit, if you haven’t had it in curry yet, well here is your chance!
Most vegetarian curries are easy enough to make into a 30-minute weeknight meal. If you have roti’s or naan already made, then you’ll have this meal ready in no time. Enjoy and let me know what you think!
|Prep Time||10 mins|
|Cook Time||20 mins|
- 1 package frozen jackfruit or canned approx. 14 oz.
- 1 medium onion sliced
- 1 tsp salt
- 3-4 tbsp olive oil
- 6 cloves garlic minced
- 1 tsp turmeric
- 3 tsp curry powder
- 1 tsp indian chili powder optional this will make it spicy (can use fresh chili)
- 1 sprig curry leaves
- 1 tsp cumin/mustard seeds mix or 1/2 tsp of each seperately
- 1/2 cup Water
- To thaw your frozen jackfruit, just place in cold water, if using canned, drain liquid. You can cut up your jackfruit in smaller slices, I did not cut my frozen jackfruit, when it cooks through its pretty easy to pull apart.
- Heat oil in shallow pan.
- Add cumin and mustard seeds and simmer for 30 seconds.
- Add onions and curry leaves for 2-3 minutes until onions appear to be translucent.
- Mix in chili, turmeric and curry powder. Fry for 1-2 mins. (Depending on your spice level, add more or less of the chili powder OR no chili powder. Also note that Indian Chili powder is different from what you purchase at a regular market, opt for fresh chili if you don't have this.)
- Add jackfruit, salt and water. Mix thoroughly. Let cook for 15 minutes. The water helps prevent sticking/burning on the bottom, but most of it should get absorbed during this time. This shouldn't be a soupy dish.
- After 15 minutes mix in minced garlic. Mix well and cook for another 5-10 minutes,
- Top with cilantro if desired.
- Serve with roti and enjoy!!