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  • Rebecca Stonor

Yellow jackfruit and potato curry

This yellow curry doesn’t contain coconut milk so is low in saturated fat and totally delicious. The jackfruit adds a “meaty” texture. So simple to make. Best served with sweet potato flat breads.

INGREDIENTS

1 red onion, peeled and coarsely chopped

3cm pieced of ginger, grated

3 cloves of garlic

1 tablespoon curry powder

1 teaspoon turmeric powder

4 medium potatoes, diced

2 tomatoes, diced

1 can green jackfruit in brine, drained and chopped

1 can chickpeas, drained

½ cup edamame beans

1 tablespoon coconut sugar

2 tablespoons tamari

½ cup soy milk

Juice of one lime

Cashews to garnish


METHOD

In the bowl of a food processor, add onion, ginger, garlic, curry and turmeric powder. Process into a smooth paste.


Fry paste in a large saucepan until fragrant and cooked. Add potatoes and stir until coated. Add enough water to cover potatoes and then add tomatoes. Cook until potatoes are tender.


Add jackfruit, chickpeas, edamame, coconut sugar, tamari and soy milk. Squeeze fresh lime juice over the curry and serve over steamed rice. Garnish with cashews.


Serves 4


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