This rich and creamy curry not only tastes delicious but is good for you too! It is made from whole plant foods, low in fat and super easy to make. The green jackfruit has a meaty texture, taking on the flavours of the warming spices. High in protein, low in fat, this dish will leave you feeling satisfied and satiated.
1 onion, finely chopped
3 cloves garlic, finely minced
1 tablespoon fresh ginger, grated
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon coriander, ground
1/2 teaspoon cumin, ground or seeds
1/4 teaspoon chili powder
1/4 teaspoon cardamom, ground
400ml bottle passata
1 cup vegetable stock
1/4 cup Almond Farmer almond butter
1 tablespoon red miso
1 tablespoon maple syrup
2 400g tins green jackfruit in brine, rinsed and cut into small chunks
1 can chickpeas, drained and rinsed
½ cup soy milk
Brown basmati rice, steamed
Roasted almonds, chopped
In a stock pot, dry fry the onion, garlic and ginger until the mixture begins to caramelise. Add a dash of water to deglaze and release the flavours from the bottom of the pot.
Add garam masala, turmeric, coriander, cumin, chili and cardamom. Stir these spices through the onion mixture and cook on medium heat until fragrant but not browned. You don’t want to burn the spices!
Add the passata and stock. Allow to simmer for about 15 minutes.
Meanwhile, cook the brown basmati rice according to the directions on the packet.
To the spiced tomato sauce add the almond butter, miso and maple syrup. Blend with a hand held stick blender until smooth. Add the chickpeas, jackfruit and soy milk. Allow to simmer without the lid for another 5 minutes to thicken.
Serve with steamed brown basmati rice, chopped roasted almonds and fresh coriander.
*Green jackfruit in brine is available at most Asian supermarkets or gourmet shops.