Jackfruit Curry

BY Sarah Tanner

Ready in 30 minutes | Serves 4


Curry is a family favourite in our house, and here is a delicious way to use the super trendy jackfruit that you’ve probably seen popping up on vegetarian menus. Although, often used in Mexican cuisine, you really can use Ceres Organics Jackfruit as a meat sub for anything!
Pair with Ceres Organics quinoa for a perfectly balanced, protein-rich meal.

Sarah Tanner is a Vegan Innovator, passionate in showing Kiwis that it’s easy to add vegan recipes to your diet one step at a time. Follow her @sarahtannernz or sarahtanner.co.nz.

Ingredients

2 cans Organic Young Jackfruit , drained and shredded

1 can Organic Coconut Milk

1 tbsp Tomato Paste

½ white onion, finely diced

3 garlic cloves crushed

½ tsp minced ginger

1 tsp mild curry powder

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground turmeric

1/4 tsp salt

2 cups Organic Quinoa, White , cooked

Fresh coriander to garnish, optional for the younger kids

Method

Heat a little coconut oil in a pan and fry off the onion, until soft.
Add the garlic, ginger and spices. Stir through.
Add the coconut milk and tomato paste, along with the salt. Bring to a simmer.
Add the jackfruit and stir through to be completely coated with the sauce.
Cook for around 4 minutes and serve with the hot cooked quinoa.