The jackfruit curry is a healthy and vegan alternative to Indian meat dishes. We’ll tell you which spices are best and how to cook a delicious curry with just a few ingredients.
Jackfruit curry is the vegan version of classic curry dishes that contain meat. You only need a few ingredients for this simple dish. The fresh spices are particularly important, and it is best to grind them before cooking. They develop an intense aroma that gives the jackfruit curry an Asian touch.
Jackfruit: The exotic meat substitute
As the name suggests, the jackfruit curry is based on the tropical fruit jackfruit. Jackfruit has become increasingly popular with vegans and vegetarians in recent years. The consistency is meat-like and the pulp tastes neutral. Thus, jackfruit is used in a variety of dishes and national cuisines.
However, jackfruit is a tropical fruit with a poor ecological balance: it mainly grows in India and Bangladesh. The long transport routes to Europe significantly increase CO2 emissions and contribute to a high ecological footprint.
Therefore, when shopping for the jackfruit curry, make sure that the jackfruit is organically certified. The start-up company Jacky F. offers sustainably produced jackfruit. The organic manufacturers Govinda, Taiga Naturos and Lotao also have jackfruit products in their range. You can get Jackfriut in well-stocked health food stores or in Asian shops.
If possible, buy the remaining products from organic farming and from regional cultivation. This reduces transport routes and CO2 emissions. In addition, organic-certified labels such as Bioland, Naturland or Demeter do not use environmentally harmful chemical-synthetic pesticides.
Jackfruit Curry: An easy recipe
In this recipe we use canned jackfruit. This is quick to prepare and often easier to find in stores than fresh fruit.
Ingredients:
1 tsp coriander seeds
1 tsp cumin seeds
1 teaspoon of grenades
20 ginger
3 cloves garlic
1 tsp turmeric
1 green chili pepper
2 onions
2 pieces of tomatoes
3 tablespoons coconut oil
250 g jackfruit
100 ml water
1 tablespoon date syrup
1 teaspoon garam masala
1 handful of fresh coriander, chopped
Directions:
Place coriander seeds, cumin, and allspice seeds in a mortar and pestle. Paint the seeds until they crumble.
Peel the ginger and garlic.
Roughly chop the ginger, garlic, turmeric powder, and green chilli. Grind them together with the spice mixture in the mortar until you get a coarse paste.
Peel the onion, wash the tomatoes. Cut the onion into fine strips and the tomatoes into small cubes.
Heat the coconut oil in a large pan.
Sauté the onion in it for five minutes.
Add the spice mixture from the mortar and simmer over high heat for a minute.
Mix the tomatoes with the ingredients in the pan. Cover and simmer over medium heat for 10 minutes.
Meanwhile, drain the canned jackfruit and cut into small, bite-sized pieces as needed. Put the jackfruit in the pan.
Mix the ingredients with the water. Let the curry continue to cook for ten minutes over medium heat.
Refine the jackfruit curry with date syrup and garam masala.
Garnish the finished jackfruit curry with fresh coriander and serve.
Tip: Serve the delicious jackfruit curry with some naan bread or chapati (an Indian flatbread). Of course, the classic rice goes well as a side dish with the jackfruit stew.
