Jamaican Jackfruit & Tofu Curry

Cornerstone ingredients: Jackfruit is one of those, that often pops up in various guises. This Jamaican jackfruit & tofu curry is another take on that – it uses a West Indian blend of curry powder plus coconut milk. Watch out for my vegan “ackee & veggies with curried plantain” for a dish in a similar vein – coming soon. I’ve also added some pan fried tofu strips which balances the jackfruit perfectly.

On the web. If you look up a jackfruit curry on the web it will generally have just jackfruit, onions, a pitiful amount of spices: and not much else. This gives it a very bland and unappetizing appearance. Cutting the jackfruit up into oversmall sized pieces doesn’t help either. Making sure there are some complimentary veggies in the curry makes it more visually appealing especially if more colourful ones. It also adds to the crucial mouthfeel when you eat it.

This recipe: It is my own creation, although it draws on other published recipes, I make sure to add enough spices & textures. It’s been thoroughly taste tested by my team & it’s come out with a big thumbs up.

Another gripe: One of my gripes about other web recipes is they always seem to use white rice! OK – white rice can look more visually appealing – but only at the cost of one’s health. Fiber is so important to the microbiome, and most people – even vegans don’t eat enough of it. A range of surveys show the average consumption of fiber is in the 15 to 20g range. This level of intake is insufficient for a healthy gut. You won’t find many white processed grains on this site – just a tiny amount where absolutely necessary in certain cakes.

Metric v cups. As with most of my recipes, I’ve given gram/metric sizes & the equivalent approximate whole veggetable amounts. Don’t worry too much about the gram amounts however – if one veggie is a bit over, just use it all. There’s no point having left over bits of veggies in the fridge slowly going off. It’s all just a guide or frame-work anyway – don’t be a slave to the recipe! Overall the recipe is a little low on protein, so I like to eat it with freshly made hummus. I was considering adding some white beans or tofu to a portion – and decided that it’s now Jamaican Jackfruit & Tofu Curry!

Jamaican jackfruit & tofu curry

5 from 1 vote

various veggies chopped and sauteed with cornerstone ingredient jackfruit plus west indian curry spices and coconut milk.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings: 10 servings

Course: Main Course

Cuisine: Jamaican

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 25 g coconut oil or other cold pressed oil like rapeseed
• 420 g onion - 1 onion finely sliced
• 150 g red pepper 1 medium pepper
• 150 g yellow pepper 1 medium pepper
• 175 g courgette 1 medium courgette
• 30 g garlic finely chopped 4 cloves
• 30 g ginger of fresh ginger - finely chopped 2 inch piece - no need to peel
• 3 whole fresh finger chillies - finely sliced or half a scotch bonnet
• 530 g of young jackfruit roughly 2 tins drained
• 400 g firm tofu cut into thick short strips and pan fried optional, but it's really good with this.
• 5 tbsps of West Indian curry powder mix. can use standard madras
• 1 tbsp turmeric adds extra oomph
• 10 whole cardamom pods optional
• 800 g chopped plum tomatoes 2 tins
• 400 g full fat coconut milk 1 whole tin
• 1 lime zest and juice of 1 lime keep separately
• Small bunch fresh coriander chopped (optional)
• 2 tbsps mango chutney optional - but nice
• 2 tbsps of nigella seeds optional - adds visual appeal
• 1 whole umami stock cube
• 1 whole onion stock cube

Equipment

• 1 large stainless cooking pot

Method

 

1. Put the large shallow pan on heat and add the coconut oil
2. add in the finely sliced onions and begin sauteeing on a low heat.
   
3. add in the ginger and garlic as you chop them.
4. add in the roughly chopped peppers - 2cm pieces
   
5. Add in the chopped courgette - again 2cm pieces
   
6. saute until beginning to soften.
   
7. at the same time, if using the tofu, begin pan frying or actifrying the strips with some soy sauce and chilli sauce and a little oil. Set aside once cooked to add near the end.
8. add in the curry powder and extra turmeric and saute gently a little more adding in the nigella seeds towards the end.
9. after allowing the spices to gently fry off, add in the coconut milk and shortly after the tinned tomatoes and stir well to distribute.
   
10. simmer gently for a few minutes more then add in the roughly chopped jackfruit (plus the tofu if your using it).
    
11. stir and add a little water if necessary, simmer until the veggies are cooked but still with a little crunchiness to them.
    
12. Serve with brown rice or wholemeal cous cous, or pan fried polenta.
    

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