Sri Lankan Jackfruit Curry
A real crowd pleaser, adapted from ‘The Lotus & the Artichoke’
350g young green jackfruit
1 medium red onion, chopped
2 cloves garlic, finely chopped
1 green or red chilli, finely chopped
2 tbsp veg or coconut oil
1 tsp curry powder
½ tsp ground cumin
½ tsp ground coriander
¼ tsp black pepper
½ tsp ground fenugreek seeds
½ tsp ground mustard seeds
½ tsp chilli powder or ground paprika
¾ tsp ground turmeric
2 small pieces cinnamon bark
6-8 curry leaves
2 bay leaves
1 cup (240ml) coconut milk
½ cup (120ml) water
1-2 tbsp lime or lemon juice
1 tbsp agave syrup
¾ tsp sea salt
Fresh coriander, chopped
Drain jackfruit and rinse well. Chop into cubes or strips.
Heat oil in a medium pot on a medium heat. Add chopped onion, garlic, chilli, spices, curry leaves and bay leaves.
Fry until onion begins to soften, stirring occasionally 3-5 mins.
Add chopped jackfruit, lime or lemon juice, agave syrup and salt.
Mix well. Fry, stirring regularly, another 3-5 mins.
Add coconut milk. Stir several times. Bring to a low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart, 12-15 mins.
While cooking, gradually stir in the water (or more coconut milk) as desired, for thinner curry.
Remove cinnamon bark and bay leaves before serving.
Garnish with fresh chopped coriander. Serve with rice.