Jackfruit Curry With Coconut Milk

Image by Acalia Digital

Called "polos" in Sri Lanka, young jackfruit has a texture that's remarkably similar to chicken or white meat. Coconut milk, spices and jackfruit come together in this traditional Sri Lankan curry that will keep you coming back for more.

INGREDIENTS:

• 2 tbsp virgin coconut oil 
• 1 white onion, minced
• 2-3 garlic cloves, minced
• 1 tsp fenugreek
• 10-15 curry leaves
• 5 cardamom pods
• 4 cloves
• 1 tbsp coriander seeds
• 1 ceylon cinnamon quill
• 2 tbsp turmeric powder
• 1 tsp ginger powder
• 3 fresh tomatoes, diced
• 2 tbsp coconut sugar
• 1 cube of organic vegetable broth or sea salt (as preferred)
• 2 cans young jackfruit
• 1 can curry masala coconut milk
• crushed chili pepper (optional)
• Small bunch of fresh cilantro, chopped
• 2 lime wedges

DIRECTIONS:

1. Heat the oil in a deep frying pan or casserole and brown the onion and garlic until golden.
2. In a blender or coffee grinder, grind fenugreek, curry leaves, cardamom, cloves and coriander seeds. Add to the contents of the pan with the  cinnamon quill, turmeric and ginger, and sauté for 2 to 3 minutes.
3. Add the diced tomatoes and salt and cook 2 to 3 minutes before incorporating the jackfruit pieces, coconut milk, sugar and chili. Simmer uncovered for 20 to 30 minutes, until the jackfruit is tender.
4. Adjust the seasoning to taste and add chopped cilantro before serving the curry with lime wedges. Serve over rice or lentils.

Note: this recipe cooks very well in a slow cooker. For an exotic twist, add one cup of pineapple chunks along with the jackfruit and omit the coconut sugar if desired.