Jackfruit Curry with Potatoes and Peas
Hearty Jackfruit Curry: Your New Comfort Food Obsession 🌱🍛
This curry is the definition of cozy. Tender jackfruit that shreds just like pulled pork, soft potatoes, and sweet peas in the creamiest, most aromatic coconut tomato sauce.
It’s incredibly easy to make, packed with protein and fiber, and will make your entire home smell incredible. Perfect for meal prep and guaranteed to satisfy even the biggest curry cravings.
Key Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy
Estimated Calories
Per Serving (without rice): Approximately 300-350 calories.
Ingredients
For the Curry Base:
2 tbsp coconut or avocado oil
1 large yellow onion, finely chopped
3-4 cloves garlic, minced
1 tbsp fresh ginger, grated
1-2 green chilies, slit or finely chopped (adjust to taste)
2 tbsp curry powder or garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 (14 oz) can full-fat coconut milk
1 (14.5 oz) can diced tomatoes, with their juices
Salt, to taste
For the Jackfruit & Vegetables:
2 (20 oz) cans young green jackfruit in brine or water, drained, rinsed, and core removed*
2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas, thawed
For Serving:
Fresh cilantro, chopped
Cooked basmati rice or naan bread
Lime wedges
*Jackfruit Prep: After rinsing, use your hands or a fork to shred the jackfruit chunks into a pulled-pork-like texture.
How to Prepare
1. Sauté the Aromatics:
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
Add the minced garlic, grated ginger, and green chilies. Cook for another minute until fragrant.
2. Bloom the Spices:
Add the curry powder, cumin, coriander, and turmeric to the pot. Stir constantly for 30-60 seconds until the spices are fragrant. This step deepens their flavor.
3. Build the Curry:
Add the shredded jackfruit and cubed potatoes to the pot. Stir to coat them in the spice and onion mixture.
Pour in the diced tomatoes and coconut milk. Stir everything together, bring to a simmer, then reduce the heat to low. Cover and let it cook for 20-25 minutes, or until the potatoes are fork-tender.
4. Final Touches:
Once the potatoes are cooked, stir in the thawed peas and cook for another 2-3 minutes until they are heated through.
Taste the curry and season generously with salt. If you prefer a thicker curry, you can simmer it uncovered for a few more minutes.
5. Serve:
Serve the hot curry over a bed of fluffy basmati rice.
Garnish with plenty of fresh cilantro and a squeeze of fresh lime juice to brighten all the flavors.
