SERVINGS: 3 to 4 | PREP / COOK TIME: 40 to 60 MINS |
INGREDIENTS 1 packet of The Jack Man Nude Jackfruit 1 tsp oil 1/2 tsp (0.5 tsp) cumin seeds 1/2 tsp (0.5 tsp) mustard seeds 1/2 tsp (0.5 tsp) nigella seeds 2 bay leaves 2 dried red chilies 1 small onion chopped 5 cloves of garlic chopped 1 inch ginger chopped 1 tsp coriander powder 1/2 tsp (0.5 tsp) turmeric 1/4 tsp (0.25 tsp) black pepper 2 medium tomatoes pureed or 1.5 cups puree 1/2 to 3/4 tsp salt or to taste 1 to 1.5 cups (235 to 353 ml) water |
METHOD Heat oil in a skillet over medium heat. When hot, add cumin, mustard and nigella seeds and let them start to sizzle or pop. 1 minute. Add bay leaves and red chilies and cook for a few seconds. Add in the onion, garlic and ginger and a pinch of salt. Cook until translucent. 5 to 6 minutes. Stir occasionally. Add coriander, turmeric, black pepper and mix well. Add pureed tomato, salt., Uncover and cook for a 5-6 minutes to thicken the tomato puree., stir while cooking. Add water and bring the sauce to boil, empty The Jack Man Nude Jackfruit chunks and cook for 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and serve. Your quick and easy jackfruit curry is ready,. Enjoy it with some basmati rice! |
CREDIT: Recipe inspired by Vegan Richa Image by Vegan Richa |