Jackfruit Jalfrezi
15m prep 30m cook 45m ready
A spicy, fruity vegan curry made with jackfruit and aromatic spices. This dairy-free jalfrezi is tongue-tinglingly hot but can be adjusted to taste.
Ingredients
- 3 tbsp vegetable oil
- 2 brown onions finely chopped
- fresh ginger peeled and grated
- 3 clove garlic minced
- 2 cans jackfruit drained
- 2 tbsp garam masala
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1/4 tsp chilli powder
- 1 can chopped tomatoes
- 2 green bell peppers deseeded and roughly chopped
- 1 large green chilli deseeded and thinly sliced
- 1 tsp salt
- 1 tsp sugar
- water
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 220 mg
- Iron: 2.96 mg
- Magnesium: 64.4 mg
- Phosphorus: 201 mg
- Potassium: 1025 mg
- Zinc: 1.52 mg
Let's Cook
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Step 1.
Heat 3 tbsp vegetable oil in a large saucepan (with a lid) over medium heat. Add 2 finely chopped brown onions, 5cm grated fresh ginger, and 3 minced garlic cloves. Cook for 7–8 minutes, stirring occasionally, until the onions are golden brown.
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Step 2.
Add the drained jackfruit (from two 400g cans) to the pan and stir to combine. Cook for 3–4 minutes, stirring occasionally, until the jackfruit starts to color slightly.
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Step 3.
Add 2 tbsp garam masala, 2 tsp ground cumin, 1 tsp ground turmeric, ¼ tsp chilli powder, one 400g can of chopped tomatoes, 2 deseeded and roughly chopped green bell peppers, 1 deseeded and thinly sliced large green chilli, 1 tsp salt, 1 tsp sugar, and 200ml water. Stir everything together well.
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Step 4.
Turn the heat to low, cover the pan with the lid, and let the curry gently simmer for 15–20 minutes, or until the jackfruit is cooked through and tender. Stir occasionally during cooking.
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