Jackfruit Curry Recipes

JACKFRUIT CURRY (KATHAL SUBZI)

Jackfruit Curry (Kathal Subzi) image

Know as the vegetarian's meat, jackfruit or kathal (as its known in India) is a meaty and delicious fruit. This curry is a low-fat version of my mother's original recipe. The dish goes very well with steamed basmati rice or roti.

Provided by Sunaina

Categories World Cuisine Recipes Asian Indian

Time 57m

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 tablespoon cumin seeds
4 green chile peppers, sliced
2 tablespoons grated fresh ginger
4 cloves garlic, minced
1 large onion, chopped
1 tablespoon white sugar
2 large tomatoes, chopped
2 tablespoons tomato paste
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon red chile powder
2 (20 ounce) cans jackfruit, cut into 2-inch pieces
1 teaspoon garam masala
salt to taste
1 tablespoon chopped fresh cilantro

Steps:

Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.
Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.
Transfer onion and tomato mixture to a food processor; process into a smooth paste.
Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 33.8 g, Fat 11.4 g, Fiber 7.7 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 685.2 mg, Sugar 10.6 g

JACKFRUIT CURRY

Jackfruit Curry image

Reminiscent of chicken tikka masala, this recipe is inspired by the in-ground or lovo cooking of Fiji. There, meats are heavily seasoned, then set atop tubers, jackfruit or breadfruit, wrapped in banana leaves and slow-cooked. This simple vegan dish is rich and satisfying, drawing on the Indo-Fijian flavors of the island, with aromatic spices and a bit of a kick. Heavy with coriander, garlic and ginger, this spice blend has a slightly milder, more delicate flavor than most. But if you have a favorite blend, you can substitute the spices in this recipe with 2 tablespoons of no-salt curry powder, and continue with the recipe as written. Serve alongside white rice and sautéed veggies, naan or your favorite curries.

Provided by Von Diaz

Categories dinner, curries, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (20-ounce) can green jackfruit in brine, drained
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cayenne
1/2 teaspoon ground cumin
1 (13-ounce) can full-fat coconut milk
Kosher salt

Steps:

Heat the oven to 450 degrees, adjusting the rack to the top third of the oven.
Using your fingers, shred drained jackfruit into medium pieces, breaking apart larger stem sections, and place in a large bowl.
Add soy sauce, coriander, paprika, garlic, ginger, turmeric, cayenne, cumin and the coconut milk. Stir carefully with a rubber spatula to incorporate, then dip in the edge of a small spoon to taste the mixture; season to taste with salt as desired.
Transfer jackfruit mixture to a shallow, broiler-safe, 2-quart baking dish. Place in the oven and roast for 25 minutes.
Increase heat to a high broil and roast until the top chars a bit, 7 to 10 minutes more. Let rest for 5 to 7 minutes before serving.

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