Jackfruit Curry (Kathal Subzi)
Description
This tomato-based Indian curry recipe uses meaty chunks of jackfruit to create a vegetarian and vegan dish that's full of spicy flavor.
Ingredients
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1 tablespoon vegetable oil
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1 tablespoon cumin seeds
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4 green chile peppers, sliced
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2 tablespoons grated fresh ginger
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4 cloves garlic, minced
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1 large onion, chopped
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1 tablespoon white sugar
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2 large tomatoes, chopped
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2 tablespoons tomato paste
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1 tablespoon ground turmeric
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1 tablespoon ground coriander
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1 teaspoon red chile powder
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2 (20 ounce) cans jackfruit, cut into 2-inch pieces
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1 teaspoon garam masala
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salt to taste
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1 tablespoon chopped fresh cilantro
Directions
1
Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.
2
Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.
3
Transfer onion and tomato mixture to a food processor; process into a smooth paste.
4
Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.