This Vegan Jackfruit Massaman Curry is a delicious and hearty plant-based alternative to the traditional meat-based curry. Jackfruit provides a meaty texture while soaking up the flavors of the aromatic massaman curry paste, coconut milk, and spices.
Ingredients: 2 cans young green jackfruit in brine or water. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons massaman curry paste. 1 can coconut milk. 1 cup vegetable broth. 2 large potatoes, diced. 1 carrot, sliced. 1/2 cup roasted peanuts. 2 tablespoons soy sauce. 1 tablespoon brown sugar. Salt and pepper to taste. Fresh cilantro leaves for garnish.
Instructions: Drain and rinse the jackfruit. Cut into smaller pieces. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until fragrant. Stir in the massaman curry paste and cook for another minute. Add the jackfruit to the pot and stir to coat with the curry paste. Pour in the coconut milk and vegetable broth. Bring to a simmer. Add potatoes, carrots, peanuts, soy sauce, and brown sugar. Season with salt and pepper. Cover and cook for 20-25 minutes, or until the potatoes are tender. Garnish with fresh cilantro leaves before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
Instituto Nueva Escuela
