Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, then add 1 teaspoon of mustard seeds, 0.5 teaspoon of cumin seeds, 0.25 teaspoon of fenugreek seeds, and 15-20 fresh curry leaves, cooking until aromatic, about 30 seconds.

2. 2

   Stir in 1 chopped large onion, 4 minced garlic cloves, 1 inch of grated fresh ginger, and 2 slit green chilies, sautéing until the onion softens, approximately 5 minutes.

3. 3

   Add 2 tablespoons of gochujang, 1 teaspoon of turmeric powder, and 2 tablespoons of Sri Lankan roasted curry powder, cooking for 2 minutes to toast the spices, ensuring not to burn them.

4. 4

   Incorporate 560 grams of drained and rinsed young jackfruit and 1 cup of rinsed red lentils into the pot, stirring well to coat all ingredients with the spice mixture.

5. 5

   Pour in 400 ml of full-fat coconut milk and 2 cups of water, along with 1 tablespoon of tamarind paste and 1 knotted pandan leaf, then bring the mixture to a gentle boil.

6. 6

   Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are tender and the jackfruit is soft, stirring occasionally to prevent sticking.

7. 7

   Season the curry with 1 teaspoon of salt, or to taste, and remove the pandan leaf before serving hot.