Vegan vegetable curry with jackfruit, Indian style

Ingredients for 3 servings:

• 1 can Jackfruit, green, approx. 280 g drained weight
• 1 can coconut milk, 400 ml, unsweetened
• 2 peaches, small to medium-sized
• 1 small zucchini, approx. 250 – 300 g
• 3 spring onions, possibly more
• 3 tbsp curry powder, medium hot
• 1 tbsp honey
• 1 tbsp curry paste, green or chili or Tabasco
• 1 tsp, heaped salt, add to taste
• 1 tsp lemongrass powder or 2 stalks lemongrass
• 1 tsp vegetable broth
• 1 tsp, leveled garlic granules
• 50 g cashew nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Drain the jackfruit. Place it in a sieve and rinse thoroughly. Then cut it into sticks, like you would for schnitzel. If you value the texture of the meat, you should also trim off a piece of the white part, but it’s okay. Cut the pieces into bite-sized pieces; jackfruit loses almost none of its size when cooked! Pour hot water from the kettle over the jackfruit and let it soak for about half an hour. Then drain the water and rinse the fruit with cold water. Quarter the zucchini and then slice it, and roughly chop the spring onions. Chop the zucchini, spring onions, and fruit. Sauté the jackfruit in a pan with two tablespoons of peanut or sunflower oil, sprinkle in the cashews, then add the zucchini, onion, and fruit. Season, including the curry paste or your preferred spice level. Cook for a few minutes over medium heat, stirring occasionally, then add the coconut milk and honey. Sprinkle in the stock and garlic granules. Mix well and season to taste. Once the sauce and vegetables have reached the desired consistency, the curry is ready. Serve in a shallow dish. You don’t need to serve anything with it. The curry is part of a whole meal and is just as filling, but you can also serve small snacks like pretzel sticks, toasted baguette slices, or the like, although this is absolutely not necessary. Younger guests might enjoy them, provided the curry isn’t too spicy. If you know how to handle jackfruit, it’s not rocket science. If you follow the instructions to make the jackfruit edible, the result is quite remarkable. The flavor is sweet and salty. Tip: Instead of lemongrass powder, you can also cook two broken lemongrass stalks, cut in half lengthwise, and then remove them.