Jackfruit Jalfrezi Recipe

Nisha Katona says: 'Vegans rejoice! This fruity, dairy-free curry is simplicity itself. It's quite hot, but you can tone down the heat by piercing the green chilli rather than slicing it, if you wish. A good jalfrezi should be tongue-tinglingly spicy though, so embrace the heat if you can.'

Serves

Ingredients

3 tbsp vegetable oil
2 brown onions, finely chopped
5cm/2in piece of fresh ginger, peeled and grated
3 garlic cloves, minced
2 x 400g/14oz cans of jackfruit, drained
2 tbsp garam masala
2 tsp ground cumin
1 tsp ground turmeric
¼ tsp chilli powder
1 x 400g/14oz can of chopped tomatoes
2 green bell peppers, deseeded and roughly chopped
1 large green chilli, deseeded and thinly sliced
1 tsp salt
1 tsp sugar
200ml/7fl oz/scant 1 cup water

Method

1. Heat the oil in a large saucepan that has a lid over a medium heat. When hot, add the onions, ginger and garlic, and cook for 7–8 minutes, or until golden brown.

2. Add the drained jackfruit and stir to combine, then cook for 3–4 minutes, or until starting to colour.

3. Add the spices, chopped tomatoes, green bell peppers, green chilli, salt and sugar, along with the measured water. Give everything a good stir together, then turn the heat to low, cover and gently simmer for 15–20 minutes, or until the jackfruit is cooked through and tender.

Extracted from Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals by Nisha Katona. Published by Watkins Publishing.

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