Growing up in South Africa we would often pass fruit sellers on the road selling these giant fruit. Although they look similar to stinky durian, jackfruit are not smelly and their fleshy texture is a great addition to vegetable curries. Full of great vitamins including Compex B vitamins and Vitamin A, jackfruit is great for your fibre intake. The humble jackfruit is becoming increasingly popular as a meat substitute for vegans and vegetarians, with it’s fibrous texture being used to replicate pulled pork and other meats. It is used in many Asian countries including in Indonesian soups and curries – which I have enjoyed in Bali. Recently I discovered frozen green jackfruit in an Indian grocery store in Sydney and made up this curry which was delicious! So, seek out frozen or canned green jackfruit in brine and try it out!
Prep time: 15 minutes Cooking time: 25 minutes
150g frozen jackfruit pieces
1 small carrot diced
100g Green Beans cut into pieces
1 onion finely diced
2 teaspoons ginger and garlic paste
3 green chillies sliced in half
1 teaspoon cummin seeds
1 teaspoon black mustard seeds
Handful of curry leaves
1 cinnamon stick
1 teaspoon turmeric powder
1 teaspoon cummin powder
1/2 teaspoon chilli powder
3 tablespoons vegetable or coconut oil
2/3 can coconut cream (about 300 mls)
Salt to taste
Coriander chopped for garnish
1. Heat oil over medium heat in a saucepan or pot that has a lid. Add cinnamon stick, cumin seeds and curry leaves and heat until fragrant.
2. Add onions and mustard seeds and cook until onion is soft and transparent.
3. Add ginger and garlic and cook through for 1-2 minutes.
4. Add turmeric, cummin and chilli powder and mix through ensuring spices don’t burn.
5. Add carrots and jackfruit pieces and coat in spice and onion mixture.
6. Add coconut milk and simmer gently for 15 minutes, adding water if curry is drying out too much.
7. Add green beans and simmer for a further 5 minutes.
8. Taste for seasoning and add salt to taste.
9. Garnish with coriander and serve with basmati rice.