5 min prep time, 15 minute cooking time (Plus rice cooking time)

 

Ingredients

  • 1 565g tin of Young Green Jackfruit in brine

  • 1/3 Block of silken tofu (I used Momen Tofu)

  • ½ tsp Coriander seeds

  • ½ tsp Cumin seeds

  • ½ tsp Turmeric

  • ¼ tsp Ground mustard seeds

  • ¼ tsp Chilli powder (or cayenne pepper)

  • 2 tsp Apple Cider Vinegar

  • 2 tsp Sugar of your choice (I used panella – organic evaporated cane sugar)

  • Salt and pepper to taste

  • 2 Potatoes

  • 6-7 Spinach leaves shredded

  • Fresh coriander to top

  • Dried chilli flakes to top (optional)

 

Method

  1. In a medium sized mixing bowl strain liquid from Jackfruit and put the fruit aside.

  2. Add to the bowl ground coriander and cumin, turmeric, mustard, chilli powder, apple cider vinegar, sugar, salt and pepper. Mix with a whisk.

  3. Place Jackfruit pieces into the marinade and let sit for at least 30 minutes or longer for a stronger taste. (Overnight in the fridge would be perfect)

  4. Dice the potatoes into bite sized chunks. Shred the spinach and chop the fresh coriander.

  5. Strain the marinade liquid into your skillet and add the diced potato. You are going to grill the Jackfruit so don’t put that in the pan, only the marinade.

  6. Simmer the potatoes for 8 minutes or until nearly tender.

  7. Meanwhile place the Jackfruit pieces on a grill pan lined with foil and grill (broil) both sides until brown.  I have a very hot grill and this did not take long at all, it’s going to be finished off on the stove so don’t overcook it. Once cooked set aside.

  8. Once the potatoes are nearly cooked add in tofu which has been broken up or cut into small pieces, this is just so it heats faster.

  9. Once potatoes are tender and tofu is heated take out about ½ of the potatoes and put them aside.  Half of the potatoes are going to be blended in with the curry sauce and the remainder will star in the curry with the Jackfruit.

  10. Blend the tofu, marinade (cooking liquid) and half the potatoes in a blender or food processor until smooth. (A stick mixer should work fine as well)

  11. Pour blended curry sauce back into the pan and add to it the remaining potatoes, grilled Jackfruit and shredded spinach. Reheat on stove until spinach is wilted and curry is the right temperature.

  12. Serve with rice of your choice and top with fresh coriander and optional chilli flakes.  Without the chilli flakes it is a nice mild curry, so if you are like me and like a bit more spice I suggest adding the chilli flakes. 

Jackfruit Curry

Sarah Eve Matthews  ©2018