Jackfruit & Veggie Coconut Curry

Did you know that jackfruit originates from Southern India and Western Cultures have been in contact with it for about 5,000 years?

When I was living in Bali this past fall and winter, I never tried it because it was so smelly and weighed a ton. To my surprise,  I found it at Well Well Well, my local health food store in                      St. Catharines, Ontario…..so I had to buy it and try it – without the smell! 

This fruit tastes similar to banana and pineapple yet when you cook it and add the right spices and sauces, it tastes like meat – no kidding – really! 

I created this vegan & gluten-free hearty main dish using jackfruit because it tastes like stewed beef.

It is high in fiber, so its a natural laxative and an excellent source of B6, C and potassium and magnesium. 

Ingredients:

Serves 6-8

4 cups organic cauliflower, cut into bite-sized pieces

2 cups carrots, cut into bite-sized pieces

1/2 red, orange and yellow pepper cut into bite-sized pieces

1 cup cubed pumpkin

1 medium yellow onion, chopped

1 mango (optional), peeled and cut into small cubes

200g jackfruit, I used https://ecoideas.ca

2 cloves garlic, minced

2″ piece ginger, peeled and grated

juice from 1/2 fresh lime

2 tbsp coconut oil

1 can coconut milk

1-2 cups filtered water

2 tbsp turmeric

2 tsp sea salt

1 tsp ground black pepper

4 tbsp chopped cilantro or parsley for garnishing

Directions:

  1. Heat coconut oil in a 4L pot on medium-high heat.
  2. Add onions, garlic and ginger and saute for 3-5 minutes.
  3. Place cauliflower, carrots and pumpkin, stir and cook for 3-5 minutes and then add peppers.
  4. Pour the rest of the liquid ingredients and add your spices.  Place lid on top of pot and bring to a slight boil.
  5. Simmer for 20 minutes, then let sit for 5 minutes.  Add the chopped mango if using and top with fresh chopped cilantro.
  6. Serve with brown basmati rice.  I used https://lundberg.com