Nadiya Hussain’s Jackfruit Curry with No-yeast Naan
Nadiya Hussain's Jackfruit Curry with a foolproof no-yeast naan recipe is a clever twist on a classic curry, swapping meat for jackfruit. To make this vegetarian dish vegan, just skip the naan.
From the book
Time To Eat
Nadiya's foolproof recipes for family dinners
Every recipe from the BBC2 TV series
Reliable recipes and time-saving tips
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Introduction
Jackfruit is all the rage at the moment, which is bizarre, because I have been eating the stuff my whole entire life and never batted an eyelid. I like it ripe on my toast, sweet and fragrant. But when still green and not sweet, it makes a great alternative to meat – with its stringy body and firm texture I kind of get it, and it is delicious in a curry.
Ingredients
| For the curry: | |
|---|---|
| 10 | cloves of garlic |
| 3cm piece | ginger, peeled and chopped |
| 1 | medium onion |
| 1 tbsp | salt |
| 100ml | vegetable oil |
| 1 tsp | ground cinnamon |
| 1 tsp | chilli paste |
| 1 tbsp | tomato purée |
| 1 tsp | ground turmeric |
| 1 tbsp | curry powder |
| 2 x 565g tins | jackfruit in brine |
| 200ml | water |
| fresh coriander, chopped | |
| ½ | lime |
| For the naan: | |
| 500g | plain flour |
| 2 tbsp | nigella seeds |
| 5 tbsp | sugar |
| 1 tsp | salt |
| 1 tsp | baking powder |
| 250ml | whole milk |
| vegetable oil, for brushing |
Essential kit
You will need: a food processor and a palette knife.
Method
In a food processor, blitz the garlic, ginger, onion and salt to a smooth paste. Add water if you need to, but very little.
Put the oil into a large non-stick pan over a medium heat. Add the cinnamon and fry for 20 seconds. Then add the paste from the processor and cook for 5 minutes – if it starts to stick, add splashes of water. Stir in the chilli paste, tomato purée, turmeric and curry powder.
While that cooks on a medium heat, drain the jackfruit and cut it into small, bite-size pieces. Add them to the pan, then stir in the water and leave to simmer gently until totally dry.
Now start on the naan. Mix the flour in a bowl with the nigella seeds, sugar, salt and baking powder. Make a well in the centre and add the milk, then use a palette knife to bring the dough together. Knead on a floured surface for 10 minutes, or, if you are using a dough hook on a mixer, knead for 5 minutes. Then leave the dough in the bowl for 10 minutes.
Preheat the oven to 240°C/fan 220°C, and put a large baking tray in to get hot.
Divide the dough into 8 equal portions, then roll them all out as thin as you can get them. Take the hot tray out of the oven and brush its surface with oil. Add as many bits of rolled dough as will fit. Bake for 2 minutes, until lightly browned, and lightly brush the tops with oil once you have taken them out of the oven. Repeat until all the dough is cooked.
To finish the jackfruit curry, stir in the coriander, drizzle with a squeeze of fresh lime, and you are ready to eat. There is enough here for 4 meals, so if you have any curry left over, you can freeze it for another day.
You can also freeze any leftover naan breads, or keep them for the next day to make Harissa Bean Pizza (see pg. 22 in Time to Eat for the recipe).
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