Vegan Pulled Jackfruit Curry
Try this Vegan Pulled Jackfruit Curry recipe, or contribute your own.
Try this Vegan Pulled Jackfruit Curry recipe, or contribute your own.
- 2 garlic cloves crushed
- 1 onion, thinly sliced
- 1/2 tsp ground coriander
- 1 tbsp oil
- 2 tsp garam masala
- 1 tbsp tomato purã©e
- 4 tbsp water
- 1/4 tsp ground cayenne pepper
- 1/2 tsp asafoetida
- 280 g (1 tin) jackfruit roughly chopped with the hard core removed
- 400 g tinned plum tomatoes roughly chopped
- 50 g sweetcorn (i used frozen sweetcorn)
- 220 g cooked chickpeas
- 1/2 tin coconut milk (shake well before opening)
- 1/4 - 1 tsp dried chilli flakes according to taste
- Carbohydrate 13.3814969550754 g
- Cholesterol 0 mg
- Fat 10.0622874541522 g
- Fiber 3.55632015605286 g
- Protein 3.90383583331109 g
- Saturated Fat 1.28000700556926 g
- Serving Size 1 1 Serving (181g)
- Sodium 11.2696346151706 mg
- Sugar 9.8251767990225 g
- Trans Fat 0.67826432779722 g
- Calories 154 calories
Step-by-step
- Place a large frying pan over a medium heat.
- Once the pan has warmed, add the oil.
- Once the oil is hot, add the asafoetida. Stir for around a minute before adding the garam masala.
- Continue stirring and heat for a further minute, then add a tablespoon of water to disperse the flavours followed by then add the garlic and tomato puree. Keep stirring and once the water evaporates add the next tablespoon of water. Repeat with the remaining two tablespoons of water. This process should leave you with a thick curry paste.
- Add the onions into the frying pan and stir frequently for a few minutes until they have begun to soften. If the spices begin to stick to the pan then add a little extra water to prevent burning.
- Add the jackfruit and stir well to coat it in the spices. Cook for a couple minutes, still stirring frequently.
- Add the plum tomatoes and their juice into the pan. Stir well and leave to simmer for around ten minutes.
- Add the remaining ingredients, stir well and simmer for a further ten minutes.
- Serve with brown rice and a sprinkle of dried chilli flakes on top.
My Unexpected Culinary Adventure: Vegan Pulled Jackfruit Curry
As a busy working mom, finding time to cook healthy and delicious meals often feels like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the endless cycle of laundry. My weekends, previously dedicated to relaxing and recharging, are now often swallowed by grocery shopping and meal prepping. So, when I stumbled upon a recipe for Vegan Pulled Jackfruit Curry, I was initially skeptical. Jackfruit? Vegan? Could this possibly taste good, let alone be quick enough for a weeknight dinner? I had to find out.
My initial foray into the world of vegan cooking had been…less than successful. My attempts at vegan lasagna had resulted in a culinary catastrophe, a mushy, flavorless mess that ended up in the trash. This time, however, I was determined to succeed. The recipe itself seemed straightforward enough, promising a flavorful and satisfying meal without the usual time commitment. The ingredient list was surprisingly accessible – things I already had in my pantry, or could easily pick up at the local grocery store. The appeal of a hearty, plant-based meal that didn't require hours of slaving over a hot stove was too tempting to resist.
The preparation process was surprisingly smooth. The recipe's step-by-step instructions were easy to follow, even for someone with my limited culinary expertise. I loved the way the spices blended together, creating an aromatic explosion in my kitchen. The subtle sweetness of the jackfruit, combined with the warmth of the spices and the tang of the tomatoes, was utterly captivating. The whole process was surprisingly therapeutic; the rhythmic chopping and stirring allowed me to unwind after a long day at the office.
The final result was nothing short of spectacular. The Vegan Pulled Jackfruit Curry was tender, flavorful, and surprisingly satisfying. My family, initially hesitant, devoured the dish, leaving only clean plates and happy smiles. This wasn't just a meal; it was a culinary triumph, a testament to the fact that healthy, delicious, and convenient meals are entirely possible, even amidst the chaos of daily life. It was so good that I found myself making it twice that week, and I am eagerly anticipating the next time I can enjoy this culinary gem. This experience has not only enriched my repertoire of quick and easy recipes, but it has also reminded me of the joy of creating something delicious and nourishing for my loved ones.
The success of this recipe encouraged me to explore more vegan options. I discovered the versatility of jackfruit, a tropical fruit that can mimic the texture of pulled pork. I learned about the importance of using fresh, high-quality ingredients to maximize the flavor of the dish. And most importantly, I realized that healthy eating doesn't have to be complicated or time-consuming. With a little creativity and the right recipes, even a busy working mom can prepare delicious and nutritious meals for her family.
This Vegan Pulled Jackfruit Curry has become a staple in our weekly meal rotation. It's a versatile dish that can be easily customized to suit individual preferences. I sometimes add different vegetables, depending on what's in season. Sometimes I serve it with rice, other times with quinoa or even crusty bread for sopping up the delicious sauce. The possibilities are endless. This recipe isn't just a meal; it's a testament to the power of simple, wholesome ingredients, and a reminder that even the busiest of lives can accommodate delicious, healthy food.
This recipe has opened my eyes to a whole new world of culinary possibilities. I'm excited to continue exploring the world of vegan cuisine, discovering new flavors and experimenting with different ingredients. Who knows, maybe my next culinary adventure will be even more surprising and delicious than this one.
