Vegan Jackfruit Curry
Description
The meaty texture of jackfruit combines with baby corn and potatoes in a coconut milk curry in this filling, weeknight-ready vegan dish.
Ingredients
•
1 tablespoon coconut oil
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1 (20 ounce) can jackfruit in brine - drained, rinsed, and cut into bite-sized pieces
•
1 onion, chopped
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3 cloves garlic, minced
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1 (2 inch) piece ginger, grated
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2 teaspoons curry powder, or more to taste
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1 cup vegetable broth
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1 (8 ounce) can baby corn, drained
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1 white potatoes, cubed
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1 cup coconut milk
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salt and ground black pepper to taste
Directions
1
Heat coconut oil in a large skillet over medium high heat. Cook and stir jackfruit until cooked through, about 5 minutes. Add onion and garlic; cook over medium heat until softened, about 6 minutes.
2
Stir ginger and curry powder into jackfruit; mix until flavors combine, about 2 minutes. Add vegetable broth, baby corn, and potatoes; cook until potatoes soften, 7 to 10 minutes.
3
Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.