Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 400 grams of canned young green jackfruit, rinse thoroughly, and cut it into bite-sized pieces.

2. 2

   In a food processor, combine 100 grams of roughly chopped shallots, 4 peeled garlic cloves, and 25 grams of peeled and sliced fresh ginger, then blend until a smooth paste forms.

3. 3

   Heat 2 tablespoons of vegetable oil in a large pot over medium heat, add the shallot-garlic-ginger paste, and sauté for 5 minutes until fragrant, then stir in 1 teaspoon of turmeric powder and 0.5 teaspoon of chili powder.

4. 4

   Add 1 tablespoon of fermented broad bean paste to the pot and cook for 2 minutes, stirring constantly to release its aroma.

5. 5

   Incorporate the prepared 400 grams of jackfruit into the pot, pour in 400 ml of coconut milk and 1 cup of water, bring to a simmer, then reduce heat and cook, covered, for 15 minutes.

6. 6

   Gently add 200 grams of chickpea tofu cubes to the curry, stir in 1 tablespoon of fish sauce and 0.5 teaspoon of salt, and continue to simmer uncovered for another 10 minutes until the sauce has slightly thickened and the jackfruit is tender.

7. 7

   Remove the curry from the heat, garnish with 0.25 cup of chopped fresh coriander and 2 tablespoons of crushed roasted peanuts before serving.