Jackfruit and Pineapple Curry
I have only recently discovered jackfruit and have been dying to get cooking with it ever since. On my retreat in India, we had outdoor showers and growing above mine was the most amazing jackfruit tree. I couldn't believe how bit they were! Jackfruit is often used for vegetarian 'pulled pork' burgers due to its meaty texture so I wanted to create a filling dish that wasn't necessarily a 'veggie alternative' but a delicious dish of its own! I served this for friends last night and it went down so well that I had to share it with you guys too. I hope you love it as much as they did.
what you’ll need
2 tins of jackfruit (see below if you can't find it in a local shop!)
1 block of coconut cream
400g of frozen peas
200g of pineapple chunks (I use frozen)
1 inch thumb of ginger
2 heaped teaspoons of garam masala
1 heaped teaspoon of chilli powder
1 tablespoon of olive oil
3 tablespoons of tamarind paste
600ml of water
Optional: serve with brown rice (or your choice of side), cook according to packet instructions along side curry!
what to do
In a large pan, heat the olive oil and then add the chilli powder and garam masala over a low heat. In the mean time peel the ginger and finely chop, then add this in too.
Melt the coconut cream in 400ml of boiling water, stirring well.
Drain the jackfruit then use a fork to break it up into smaller pieces. Add it to the pan with 2 tablespoons of tamarind paste. Then pour in the coconut cream and stir well. Let everything simmer for about 20 minutes.
Once the jackfruit begins to soften, add in the last tablespoon of tamarind paste, the pineapple chunks and frozen peas and stir well. You can add a little more boiling water too to keep the consistency.
Once the peas and pineapple are hot and the jackfruit is soft, it is ready to serve.
SHOP THE RECIPE
I source all my ingredients in my local independent store but if some of the ingredients sound a little hard to find, here are some options for getting them straight to your door!