Jackfruit Coconut Curry
Slow-cooked jackfruit and fresh veggies in a creamy and spicy coconut curry sauce.
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Servings: 4 servings
Ingredients
- 2 20 oz cans young green jackfruit in brine
- 4 cups vegetable broth
- 1-2 tablespoons yellow curry paste*
- 1 15 oz can coconut milk
- 1 red bell pepper chopped
- 1 jalapeño seeded and chopped
- 1 cup butternut squash cubed
- 1 8 oz can bamboo shoots
- green onions to garnish
Instructions
- Drain and rinse jackfruit. Pour it into a medium saucepan, cover with vegetable broth and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 30-45 minutes (the longer the better). Drain.
- Whisk curry paste into the coconut milk in a large pot over medium heat. Add in stewed jackfruit and mash roughly. Add squash and cook until tender, about 15 minutes. (Add in a bit of extra water if you prefer a soupier curry.) Add in peppers and bamboo shoots and cook for an additional 5-8 minutes.
- Serve with rice and garnish with green onions. Enjoy!
Notes
*Curry pastes vary in spiciness and saltiness, so I'd recommend adding less and trying it, then adding more to taste. Additionally, if you're buying curry paste for this recipe, double-check the ingredients list for fish/shrimp if you're vegan!
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