Jackfruit & Chickpea Curry

Shredded jackfruit and chickpeas, in a rich tomato based curry sauce. Young jackfruit really mimics pulled/shredded meat, and while it doesn’t have much flavour on its own, it does readily take on other flavours very well. You’ll need young jackfruit in water or brine for this, I bought some from Sainsbury’s, you can also buy it from ASDA too

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Yield; 2-4 servings Cook time; 35 minutes

You’ll need;

  1. One tablespoon of oil
  2. One 400g tin of young jackfruit, drained
  3. One brown onion, thinly sliced
  4. One pepper, deseeded and diced
  5. Spice mix; Two teaspoons of smoked paprika, one teaspoon of ground coriander, one teaspoon of ground cumin, one teaspoon of garam masala and lastly one tablespoon of curry powder
  6. One 400g tin of chopped tomatoes, I blend mine with a stick blender for a smoother sauce
  7. 100ml plant milk, it doesn’t have to be unsweetened milk, just make sure it’s not sweeter than dairy milk, so no more than 5g of sugar per 100ml
  8. Salt and black pepper to taste
  9. One 400g tin of chickpeas, drained and rinsed

Method;

  • Add the oil into a large frying pan over a medium heat, once it’s warmed up add in the onion. Fry for ten minutes, or until it’s softened
  • Next add in the drained jackfruit, fry for around five minutes
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  • Next sprinkle over the spice mix and then the peppers, continue frying for another five minutesDSC_0276-picsay.JPG
  • Then you can add the tomatoes, milk, chickpeas, and season to taste with salt and pepper. Cover with a lid, and allow it to gently simmer for another fifteen minutes, stirring occasionally. After fifteen minutes the jackfruit should have broken into shreds. If any pieces haven’t, gently press down on them with a spoon, this should break them up
    DSC_0283-picsay.JPG
  • Now it’s ready to serve. I served this with white rice, you could serve with rice, quinoa, naan bread or poppadoms

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