Vegetarian Indian butter chicken with jackfruit

Ingredients for 3 servings:

• 1 can jackfruit, pieces in brine, 400 g
• 400 ml tomatoes, pureed
• 100 ml cream or coconut milk as a vegan alternative
• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) ginger
• 3 tbsp butter or ghee, alternatively oil
• 1 tsp garam masala
• 1 tsp cumin
• ½ tsp fenugreek
• ½ tsp chili powder
• some cardamom powder, optional
• 1 pinch(s) cinnamon, optional
• some coriander leaves, chopped
• some salt and pepper
• possibly curry powder
• possibly Thai coconut milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian and delicious

Drain the jackfruit, rinse thoroughly under cold water, and break up any large pieces. Crush the garlic, peel and grate the ginger. If you like, finely chop a few coriander leaves. Heat the butter and roast the onion until translucent. First add the garlic, then the ginger, coriander, and cumin. Mix everything together and fry briefly, then add the passata and bring to a boil. If you like, you can puree the sauce. Add the jackfruit pieces to the pot, add the remaining spices, and simmer covered for about 10 minutes (I also like to add a good splash of Thai coconut milk—already seasoned with lemongrass, chili, and lime). If the sauce is too thick, add a little water. Then stir in the cream, taste, and adjust the seasoning. Let everything simmer gently for another 10 minutes. Serve with rice and/or naan bread. Jackfruit has a consistency similar to chicken, making it an ideal substitute for the chicken in butter chicken. Tip: If you prefer a vegan option, you can use oil instead of butter and coconut milk instead of cream. If you like it spicier, you can, of course, add more chili powder or even chili pieces.