Spiced Jackfruit and Chickpea Curry

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 20 ounces of canned young green jackfruit, then roughly shred it into bite-sized pieces.

2. 2

   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped onion and sauté until softened, about 5-7 minutes.

3. 3

   Stir in 4 cloves of minced garlic and 1 inch of grated fresh ginger, cooking for 1 minute until fragrant.

4. 4

   Add 1 teaspoon of ground turmeric, 1.5 teaspoons of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of garam masala, and 0.5 teaspoon of chili powder, cooking for 30 seconds until aromatic.

5. 5

   Pour in 14.5 ounces of canned diced tomatoes and 13.5 fluid ounces of full-fat coconut milk, bringing the mixture to a gentle simmer.

6. 6

   Add the prepared 20 ounces of jackfruit and 15 ounces of drained and rinsed chickpeas to the pot, along with 1 teaspoon of salt, stirring to combine.

7. 7

   Reduce the heat to low, cover the pot, and let the curry simmer for 20-25 minutes, or until the jackfruit is tender and the flavors have melded, stirring occasionally.

8. 8

   Garnish the Spiced Jackfruit and Chickpea Curry with 0.25 cup of fresh chopped cilantro before serving.