Slow-Cooked Jackfruit Curry with Tamarind and Coconut

Name: Rukmini Iyer Slow-Cooked Jackfruit Curry | Easy Vegan Curry
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 x 600g tins (300g per tin drained weight) young jackfruit, drained; 1 onion, finely chopped; 2 carrots, cut diagonally into 1cm half-moons; 1 tsp ground coriander; ½ tsp ground turmeric; 1 fresh red chilli, pierced; 2 cloves of garlic, grated; 1 tsp sea salt flakes; 1 x 400ml tin of coconut milk; 4 heaped tsp tamarind paste; 200–300g green beans, topped and tailed and cut into bite-size pieces; 1 tsp coconut or sunflower oil; 2 tbsp vegan or natural yogurt; freshly cooked basmati rice or naan bread

by Rukmini Iyer from The Roasting Tin Around The World

This simple vegan curry is packed full of flavour and texture from the jackfruit, carrots and beans. Serve with rice or naan bread for a warming meal.

Vegetarian Vegan Dairy-Free One-pot Dinner Party

Serves 4

Total 2 hrs 10 min

Prep 10 min

Cook 2 hrs

Easy

Discover more delicious Jackfruit recipes

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Introduction from Rukmini Iyer

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

2 x 600g tins (300g per tin drained weight) young jackfruit, drained

1 onion, finely chopped

2 carrots, cut diagonally into 1cm half-moons

1 tsp ground coriander

½ tsp ground turmeric

1 fresh red chilli, pierced

2 cloves of garlic, grated

1 tsp sea salt flakes

1 x 400ml tin of coconut milk

4 heaped tsp tamarind paste

200–300g green beans, topped and tailed and cut into bite-size pieces

1 tsp coconut or sunflower oil

2 tbsp vegan or natural yogurt

To serve:

freshly cooked basmati rice or naan bread

Method

Preheat the oven to 150°C fan/170°C/gas 3.

Tip the drained jackfruit, onion, carrots, spices, chilli, garlic, salt, coconut milk and tamarind paste into a lidded casserole dish or roasting tin. Cover with a lid or tightly with foil, then transfer to the oven for 1½ hours.

After 1½ hours, add the green beans, re-cover the dish or tin, then return it to the oven for a further 30 minutes.

As soon as the curry comes out of the oven, stir through the coconut or sunflower oil. Let it cool down for 5 minutes, then stir through the yogurt and serve hot with rice or naan bread.

Preview