Young green Jackfruit makes a great shredded meat sub. Easy, Vegan, Soy-free Gluten-free Grain-free Indian curry. Simple spices, amazing flavor.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 60 minutes
- Yield: 2
- Category: Main Course
- Cuisine: Indian
Ingredients
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp nigella seeds
- 2 bay leaves
- 2 dried red chilies
- 1 small onion (chopped)
- 5 cloves of garlic (chopped)
- 1 inch ginger (chopped)
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- 20 oz can green Jackfruit, drained, rinsed and squeezed to remove excess brine. Also chop into smaller pieces if too big. ((see the first part of the post for availability details))
- 2 medium tomatoes pureed (or 1.5 cups puree)
- 1/2 to 3/4 tsp salt or to taste
- 1 to 1.5 cups water
Method
- Heat oil in a skillet over medium heat. When hot, add cumin, mustard and nigella seeds and let them start to sizzle or pop. 1 minute. Add bay leaves and red chilies and cook for a few seconds. Add in the onion, garlic and ginger and a pinch of salt. Cook until translucent. 5 to 6 minutes. Stir occasionally.
- Add jackfruit and cook until golden on some edges. 3-4 mins. I like to toss the jackfruit in 1 tsp cornstarch or flour for extra crispy ness. This is optional
- Add coriander, turmeric, black pepper and mix well. Add pureed tomato, salt and mix well. Cover and cook for 10 minutes.
- Uncover and cook for a few minutes to thicken the tomato puree. Also, shred the Jackfruit a bit if you like.
- Add water, cover and cook for 10- 15 minutes. Taste and adjust salt and spice. Reduce heat to medium low and cover and cook for another 10 minutes or longer until desired consistency. You can also add in 1/4 cup nondairy cream or yogurt for a creamier sauce and simmer for a minute. Garnish with cilantro and serve.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.