Organic Sri Lankan Jackfruit Curry
For Organic September this year we have used a delicious but sometimes overlooked protein source, Jackfruit. We picked the Organic tinned Jackfruit by Essential which is ethically sourced from a small group of farmers in Sri Lanka. To honour it’s heritage we have put together a delicious, Sri Lankan style curry for you…
We used organic ingredients where possible throughout this recipe. We believe that not only do they taste better but because organic farming doesn’t use pesticides (which are really harmful to fragile ecosystems) they’re better for our planet too.
Remember there is no Planet B, and we urge you to use organic if and when you can!
Jackfruit Curry Recipe:
Prep & cooking time: 1 hour 20 mins
Serves 3- 4 people
Ingredients
- 2 tsp coconut oil
- 1 tsp brown mustard seeds
- 1 tsp fenugreek
- 2 small, finely diced onions
- 3-4 cloves garlic, minced
- 1 or 2 finely diced chillies, with seeds if you like it hot
- 1 tbsp ground cumin
- 1 tbsp curry powder
- 1 tsp ground coriander
- 2 grated, medium tomatoes
- 1 cinnamon srick
- 12 fresh curry leaves (dry will do, fresh are better!)
- 1 tin drained, Organic jackfruit
- 1 tin Organic coconut milk
- juice of 2 limes
- 2 tbsps brown sugar
- salt to taste
Method:
Heat the oil and fry mustard and fenugreek seeds until they pop.
Add the onion, garlic, chillies, dried spices, tomatoes, cinnamon stick and half the curry leaves.
Stir continuously over a medium heat for approx. five minutes.
Tip in the jackfruit, coconut milk, sugar, salt, juice of both limes and bring to a boil.
Reduce the heat and partially cover and simmer for at least an hour.
Breaking up the chunks of jackfruit with the side of a wooden spoon while cooking creates smaller more manageable chunks.
Chop the remaining curry leaves and stir in a few moments before serving.
To serve:
.Serve with organic rice, lime wedges and top with deep fried shallots or crispy onions if you’re feeling fancy.
Top with fresh coriander and enjoy.
