Who would have thought that jackfruit would have taken over the plant-based world as it has?! When you think about it, this big spiky fruit seems an unlikely substitute for meat, however, its unique texture and subtle flavour make it a perfect meat-like ingredient one everything from vegan burgers to curries to fishcakes!
When I was living in Bali I would get jackfruit fresh from the local farmers market and use it this way. Back in Australia, Ive found it hard to find it fresh and generally use tinned jackfruit or other forms of natural packaged varieties. If you’ve never tried it before, this recipe is a good place to start as it has so much flavour and also lots of texture from the other ingredients too. Jackfruit makes a good substitute in any type of curries or bakes so get creative. However, I do like to say that while it works well in terms of consistency and useability, it isn’t a high source of protein. So do remember to use other high protein plant-based sources too when looking for meat alternatives (beans, tofu, tempeh etc.)
MEXICAN JACKFRUIT CURRY
- 1 brown onion diced
- 2 garlic cloves diced
- 1 tablespoon olive oil
- 1 inch fresh ginger grated
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ¼ teaspoon chilli flakes (or to taste)
- ¼ large pumpkin chopped (around 2 cups)
- ½ cup dry red lentils
- 1 tin chopped tomatoes
- 4 cups vegetable stock
- 1.5 cups tinned jackfruit drained and roughly shredded
- 1 cup coconut milk
- 1 cup chopped kale
- 2 tablespoons chopped coriander
- 1 teaspoon tamari
- 1 teaspoon nutritional yeast
- Salt and pepper to season
Start by adding the olive oil to a warm saucepan and adding the onion and garlic and ginger. Fry for a couple of minutes over a medium heat and then add the spices. Cook for another minute as the spices release their aroma.
Add the pumpkin, jackfruit and red lentils and stir to coat in the spices, then add the tinned tomatoes and stock. Bring to the boil and then reduce the heat and simmer until the pumpkin is cooked- around 20 minutes.
Add the kale, coconut milk, coriander, tamari and nutritional yeast and stir well. Season with salt and pepper to taste.
Serve with freshly cooked rice or quinoa and if you please, top with coconut yogurt and extra coriander and chilli.