Vegan Jackfruit Curry
Delicious shredded jackfruit in a creamy tomato cashew sauce. Serve this vegan Jackfruit Curry with basmati rice and homemade naan!
Servings 2 people
Calories 273kcal
Ingredients
- 1/2 can young jackfruit (in brine or water; NOT syrup)
- 2 teaspoons oil
- 1/2 yellow onion halved and sliced
- 1/4 fresh chili chopped
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt more to taste
- 1 cup diced tomatoes
- 1/2 cup cashew cream
Instructions
- Squeeze the jackfruit to remove excess brine.
- In a large pan over medium to high heat, add the oil, diced onions, and jackfruit. Once the jackfruit softens, you can shred it with a fork. Add the salt, garam masala, ground ginger, and fresh chili. Give it a quick stir and let it cook further until slightly crispy and brown.
- Reduce the heat, then add the diced tomatoes and cashew cream. Stir again and let it cook until it's hot and creamy.
- Serve the Jackfruit Cury with basmati rice and fresh naan!
Nutrition
Calories: 273kcal | Carbohydrates: 28g | Protein: 3g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 321mg | Potassium: 497mg | Fiber: 4g | Sugar: 6g | Vitamin A: 143IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 3mg