vegan jackfruit curry Veganuary recipe

A common ingredient in Sri Lanka, a country known for outstanding veggie cooking, we add ‘meaty’ chunks of jackfruit to a coconut broth spiked with aromatics and a signature house blend of spices. Recipe courtesy of Mindful Chef.

Ingredients - Serves 2

  • 100g black rice
  • 1/2 tbsp oil
  • 1 brown onion
  • 1 green chilli
  • 1 red pepper
  • 1 tbsp Mindful Chef Sri Lankan spice blend
  • 200ml coconut milk
  • 250g jackfruit (drained)
  • 2 garlic cloves
  • 4cm fresh ginger
  • 4 tsp desiccated coconut
  • Large handful of fresh coriander

Method

  1. Boil a kettle. Rinse the black rice and place in a saucepan with 500ml boiling water and a pinch of sea salt. Simmer for 25-30 mins, then drain.
  2. Dice the onion and cut the red pepper into bite-sized pieces. Finely chop the garlic and peel and grate the ginger. Roughly chop the coriander leaves and stalks, keeping separate.
  3. Drain and rinse the jackfruit.
  4. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and cook the onion for 5 mins, then add the Sri Lankan spice blend, garlic, ginger and coriander stalks and cook for 1 minute.
  5. Then add the red pepper, jackfruit, coconut milk, 50ml boiling water, coriander leaves and half of the desiccated coconut to the pan. Mash the jackfruit roughly with the back of a spoon. Season with sea salt and black pepper. Place a lid on the pan and simmer for 10 mins. Then remove the lid and simmer for a further 5 mins to reduce the sauce, add more water if needed.
  6. Finely slice the green chilli (remove the seeds for less heat).
  7. Serve the Sri Lankan jackfruit curry on two warm plates alongside the black rice and sprinkle over the green chilli slices and the remaining desiccated coconut.

Veganuary vegan jackfruit recipe

Macros

612 calories • 78g carbs • 30g fat • 8g protein

Not suitable for those with a sulphite allergy

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