Jackfruit Curry Indian Recipe

Rich & Creamy Vegan Jackfruit Curry (in 35 min!)

WEBApr 5, 2021 · Add the minced garlic, tahini, ginger, turmeric, curry powder, chili powder, salt, pepper, jackfruit, bell pepper, coconut milk, and …

1. First, prep the jackfruit. Drain and rinse the jackfruit. Cut the corner off the jackfruit triangle and discard. With a fork or with your hand, press the jackfruit to shred it. Set aside.
2. Place the avocado oil, onion and cashews in a large pot over medium-high heat.
3. Sauté, stirring frequently, for about 15 – 20 minutes until the onions are softened and reduced.
4. Add the minced garlic, tahini, ginger, turmeric, curry powder, chili powder, salt, pepper, jackfruit, bell pepper, coconut milk, and tomato sauce to the pot.

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Jackfruit Curry in under 60 Minutes Vegan Punks

WEBMar 24, 2021 · Drain the jackfruit and add it to the pan. Add in the rest of your spices and the cinnamon stick, and give the whole lot a good stir. Pour in the passata and ½ a cup …

Rating: 4.9/5(11)

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Jackfruit Curry (Stovetop & Instant Pot!) Rainbow …

WEBAug 14, 2019 · Add the shredded jackfruit and cubed sweet potatoes. Stir well, seal the Instant Pot, and pressure cook (high pressure) for 6 …

1. Select the Sauté setting on the Instant Pot. After a few minutes, add the oil to heat up. Once the Instant Pot displays reads “HOT,” add the cumin seeds and mustard seeds and fry for 45 seconds, tossing frequently, until they begin to pop and are very aromatic.
2. Heat the oil in a large, deep skillet or a Dutch oven over medium heat. Once the pan is hot, add the cumin seeds and mustard seeds and fry for 45-60 seconds, tossing frequently, until they begin to pop and are are very aromatic.

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Creamy Jackfruit Curry with Tomato, Coconut & Lime

WEBMar 2, 2021 · Heat the oil in a large pan on medium heat. Add the onion and red pepper and soften for 4-5 minutes, stirring regularly. Next, add …

1. Heat the oil in a large pan on medium heat. Add the onion and red pepper and soften for 4-5 minutes, stirring regularly.
2. Next, add the chopped garlic, ginger, and chilli. Stir well and cook for another couple of minutes.
3. After a couple of minutes, add the jackfruit pieces, cumin, coriander, garam masala, and turmeric. Lightly crush the cardamom pods with the flat of your knife and add these to the pan. Stir well for a minute or so, using a wooden spoon to break apart some of the jackfruit for a mix of tender chunks and stringy pieces.
4. Next, add the tomatoes and break these apart with a spoon. If using tinned tomatoes, fill up a third of the empty can with water and swirl this around before adding to the pan. If using fresh tomatoes, simply add around 150 ml (approx. ½ cup) of water. Add salt and pepper and simmer on low heat for 10 minutes, adding extra water if necessary.

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