Plant-Based Jackfruit Curry

Ingredients

• 1 tablespoon coconut oil
• 1 (20 ounce) can jackfruit in brine - drained, rinsed, and cut into bite-sized pieces
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (2 inch) piece ginger, grated
• 2 teaspoons curry powder, or more to taste
• 1 cup vegetable broth
• 1 (8 ounce) can baby corn, drained
• 1 white potatoes, cubed
• 1 cup coconut milk
• salt and ground black pepper to taste

Step 1

Lightly heat some coconut oil in a large skillet over medium-high heat. Add the jackfruit and cook, stirring occasionally, until it’s heated through and starting to brown a bit—this should take about 5 minutes. Toss in the chopped onion and garlic, then lower the heat to medium. Let everything cook together until the onion softens and becomes fragrant, around 6 minutes.

Step 2

Stir in the ginger and curry powder, mixing well so the spices coat the jackfruit evenly. Cook this for a couple of minutes to bring out the flavors. Pour in the vegetable broth along with the baby corn and potatoes, then simmer everything until the potatoes are tender, which usually takes 7 to 10 minutes.

Step 3

Finally, add the coconut milk and let the curry warm through completely, about 4 minutes. Taste and season with salt and pepper to your liking before serving.