Sri Lankan Jackfruit Curry
This Sri Lankan Jackfruit Curry is creamy, vegan, and packed full of flavour.
Servings: 2 People
Ingredients
Spice Mix
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 cardamom pods, seeds from inside
- 2 cloves
- 1 teaspoon black peppercorns
- ½ teaspoon mustard seeds
- 7 curry leaves
Curry Sauce
- 2 tablespoon vegetable or coconut oil
- 2 garlic cloves, sliced
- 1 onion, finely sliced
- 1 teaspoon ground cinnamon
- ½ teaspoon ground fenugreek
- 1 teaspoon chilli powder
- ½ teaspoon chilli flakes
- 5 curry leaves
- 1 teaspoon turmeric
- 400ml jackfruit (tinned)
- 1 teaspoon sugar
- ½ teaspoon salt
- 400ml coconut milk
- 2 lime wedges to serve
Instructions
For The Spice Mix
- Place a frying pan on medium heat and add in all of your spice mix ingredients. Stir frequently for around 5 minutes or until the spices are lightly toasted. Remove from the pan and transfer into a pestle and mortar or a spice grinder.
- Grind your spices until a smooth powder has formed.
For The Curry
- Place a medium-sized pan on medium heat with your oil of choice. Transfer your garlic and onion to the pan and stir frequently. Leave the onions and garlic to sweat for 5 minutes.
- Next, add in the rest of your curry sauce spices, salt, sugar, and your roasted ground spice mix. Give your ingredients a good stir until well combined.
- Pour in your jackfruit and then add in your coconut milk.
- Gently add in around 100ml of water, bring to a boil, and then leave to simmer with the lid on for 30 minutes.
- After 30 minutes, remove the lid and give everything a stir. Keep cooking your curry for a further 10 minutes without the lid on. You want the curry sauce to reduce to give you a thicker sauce.
- You'll want to get your rice on the go now if you're having it!
- Once your curry is of the right thickness for your liking, and your jackfruit is soft, you're ready to serve up with a wedge of lime and enjoy!