Jackfruit Curry

Ingredients for 4 servings:

• 1 can jackfruit, approx. 200 g drained weight
• 700 ml tomatoes, pureed
• 200 ml coconut milk
• 1 large onion(s)
• 2 garlic cloves
• 3 tbsp butter
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp curry powder
• 1 pinch(s) cinnamon powder
• ½ tsp allspice or cardamom powder
• ½ tsp ginger powder
• ½ tsp lemongrass powder
• 1 tbsp vegetable stock powder
• some salt and pepper
• some parsley or coriander leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Drain the jackfruit and cut into larger pieces. Dice the onion and garlic. Melt the butter in a saucepan and sauté the onions and garlic until translucent. Then add the cumin, coriander, and ginger. Fry the spices briefly. Deglaze everything with the passata, coconut milk, and lime juice. Add the jackfruit pieces and the remaining spices. Simmer over medium heat for about 20 minutes, stirring occasionally. Season to taste with salt and pepper and serve with chopped fresh parsley or cilantro. We like to serve it with jasmine rice.