I mentioned this in yesterday’s post, but in case you just tune in for the recipes I want to share this:
My girls’ freshman/sophomore cross country team finished third in our invitational meet on Saturday! I’m so proud of them.
Curried Jackfruit with Avocado
You may recall, in last week’s Jackfruit Salad recipe, I mentioned that it would taste great as a curried dish? That sounded so good to me that I decided to try it, and guess what? I was right!
As I have told you, I am a little obsessed by jackfruit right now. I just love the idea of a vegetable (or fruit, I’m not sure which) having the meaty texture of pulled pork or shredded chicken, that is able to absorb the flavors of the seasonings that you use, to create a variety of delicious dishes.
This curried jackfruit is served hot, over rice and avocado, but it would taste great chilled too.
- 1 can jackfruit, green, in water or brine, rinsed and drained
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- ½ cup onion, chopped
- 1 tablespoon curry powder
- 1 teaspoon asafetida (if you don’t have this, don’t worry. Add a teaspoon more curry powder)
- 1 teaspoon salt
- 1 tablespoon flour
- 1 can garbanzo beans, rinsed and drained
- 8 ounces coconut milk (from a can)
- 8 ounces vegetable broth
- 1-2 avocados, scooped out with a spoon
- In a small bowl, use a fork to shred the jackfruit,
- Heat the coconut oil over medium heat. Cook the onions and garlic until soft (about 5 minutes).
- Add the jackfruit and cook, stirring occasionally, until the jackfruit’s moisture has evaporated. If necessary, use the fork to break up the jackruit a little more.
- Add the curry powder, asafetida, and salt and stir to combine.
- Sprinkle the flour over the jackfruit mixture, add the beans, and stir to combine.
- Slowly pour in the coconut milk, mixing it in as you go.
- Increase the heat and stir in the broth. Bring to a low boil, then reduce heat and simmer, stirring occasionally, until the sauce thickens. You can add more seasonings to taste if you’d like.
- Heat the avocado halves (30 seconds in the microwave or 5 minutes in a 350 oven).
- Serve on rice, spooning a scoop of the curried jackfruit on each avocado half (you can quarter the avocado for a lighter meal if you’d like).
I am actually making jackfruit burritos for dinner tonight. I told you, I’m obsessed. I am going to try one change though. In most recipes I’ve seen, you cook the jackfruit chunks, breaking them up as they cook. I really prefer using a fork before cooking, as in this recipe, because the jackfruit seems to break up more evenly and thoroughly.
Did you miss my other jackfruit posts? Here they are: