Jackfruit Curry

Jackfruit contains fibre, and the combination of potassium and phosphorus and antioxidants that can benefit heart health.The flavonoids and plant compounds in this vegan meat substitute help fight inflammation.The taste is sweet and has a distinctive flavour it is grounding and produces feelings of stability and heaviness. Mildly sedates the nervous system to ease stress. It is not advisable for Kapha dosha and contraindicated for pregnant women.

Serves 4

INGREDIENTS

1 can Jackfruit (Approx 400 gms. organic)

4 Mini Potatoes (Wash, peel and cut in half)

2 Yellow Onion (Finely diced)

3 tbsps Extra Virgin Olive Oil (Or 1 1/2 Tbsp of Ghee)

1 tsp Ginger Root (grated)

1/8 tsp Black Peppercorns

1 Bay Leaf

1/2 cup Crushed Tomatoes (100 gms if you use fresh 3 grated )

1 tsp Cumin Seeds

1/2 tsp Fennel Seeds

1 1/2 tsp. Coriander Powder

1/2 tsp Turmeric

Sea Salt & Black Pepper (To taste)

1 tsp Garam Masala (level)

1 tbsp Fresh Coriander (For garnish. Use stems in the curry)

1/2 cup Water (Or more depending on how much sauce you want.)

Drain the jackfruit and wash under running water to remove any extra salt. In a frying pan add 1 tbsp of olive oil and place the jackfruit pieces in a single layer. Fry until all the pieces have colour on at least two sides. About 10 mins. This step is important as it will keep the pieces from shredding. Remove from pan and set aside.

While the jackfruit is cooking, in another pan heat 2 tbsp of oil, first add cumin seeds, bay leaf the black peppercorns and fennel seeds sauté for a couple of minutes until the spices start to smell. Then add the onions and turmeric powder once golden brown, add grated ginger. Sauté the mixture until it all looks cooked about 10 -15 minutes. Add the crushed tomatoes and the coriander powder. Add the potatoes and cover the pan for another 15 mins.

Add the fried jack fruit pieces to the curry, add water and cook for another 10 minutes on low heat covered. Check if the mixture needs more water. Add and cover gain for 10 minutes. The curry is done once the top starts to glisten with oil. Add the garam masala and let it cook with the lid on for another 5 minutes. Garnish with fresh coriander leaves and serve with a rice or quinoa Pilaf.

Optional

Add sweet potatoes. If you completely omit the potatoes the curry cooks faster and you have less servings.

Low Carb Serve with Cauliflower rice.

No tomatoes- Use coconut milk instead