Caribbean Veganuary: Jackfruit curry
Author: Collin Brown (Turtle Bay)
Serves: 4
Ingredients
- 565g tin jackfruit in water
- 100g white onion, chopped
- 50g spring onion, chopped
- 2 cloves garlic, finely chopped
- 15g fresh thyme
- 5g Scotch bonnet pepper, chopped
- 1 tsp salt
- Handful fresh coriander, chopped
- 1 tsp oregano
- ½ tsp pimiento
- Handful fresh parsley, chopped
- 1 lemon, zest
- 20g spice mix (see 1. in method)
- 1 tbsp coconut oil
- 15g fresh turmeric, grated
- 400ml tin coconut milk
- 150g sweet potato, chopped into cubes
- 400g tin green lentils, cooked
- Garnish: freshly chopped coriander and pickled pink onions
Method
- For the spice mix, combine 1 tsp nutmeg, 1 tbsp paprika, 1 tbsp dried basil, 1 tbsp dried parsley, 1 tbsp chilli powder and 1 tbsp cumin, and store in an airtight jar.
- Drain the jackfruit and place it in a large bowl.
- Add the onion, spring onion, garlic, thyme, Scotch bonnet, salt, coriander, oregano, pimento, parsley, lemon zest and spice mix. Combine and set aside to marinade.
- Heat a heavy-bottomed pan over medium heat, add the coconut oil and let it melt.
- Add the fresh turmeric and sauté for 1 min.
- Add the marinaded jackfruit mixture and stir fry for 5 mins.
- Add the coconut milk, sweet potato and lentils, and simmer for 25 mins.
- Garnish with freshly chopped coriander and pickled pink onions, and serve with rice and peas.
