Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Slow-Cooked Jackfruit Curry with Tamarind and Coconut
Introduction
This dish is very similar in taste to a classic South Indian avial, a delicious dish of vegetables with fresh coconut. The jackfruit works beautifully here with the coconut milk and tamarind, with added crunch from the carrots and beans.
Ingredients
young jackfruit, drained | |
onion, finely chopped | |
carrots, cut diagonally into 1cm half-moons | |
ground coriander | |
ground turmeric | |
fresh red chilli, pierced | |
garlic, grated | |
sea salt flakes | |
coconut milk | |
tamarind paste | |
green beans, topped and tailed and cut into bite-size pieces | |
coconut or sunflower oil | |
vegan or natural yogurt | |
To serve: | |
freshly cooked basmati rice or naan bread |
Preview
This recipe is a preview
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