Spice up your weekday meals with this rich and hearty jackfruit curry. This warming dish takes just 30 minutes to make and is bursting with flavour.
Hearty Jackfruit Curry
1/4 cup avocado oil
1 medium yellow onion, sliced
1 2" piece of ginger, minced
4 garlic cloves, minced
1 large zucchini, cubed
1 can young jackfruit, drained/rinsed/cubed
1 (400 mL) can coconut milk
1 (425 g) can chickpeas, drained/rinsed
3 tablespoons curry powder
3 teaspoons coconut nectar
Salt and pepper to taste
Chili flakes to taste
1.5 limes for garnish
Green onion for garnish
1.5 cups rice/quinoa
Cook rice/quinoa according to package instructions.
Heat avocado oil in a large saucepan over medium-high heat. Add onion and ginger. Season with salt and pepper, and cook for 4 minutes.
Stir in curry powder and add garlic, cook for 1 minute. Add coconut milk and nectar, season with salt and pepper, and bring to a simmer.
Once simmering, add jackfruit, zucchini and chickpeas, and reduce heat. Cover and cook for 20 minutes, stirring occasionally. Keep at a simmer - lower heat if boiling.
Serve over rice/quinoa. Garnish with green onion, lime, and chili flakes.
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