Caribbean jackfruit curry
Ingredients
- 1 onion, chopped
- 1 inch ginger, chopped
- 5 cloves garlic, diced
- 1 scotch bonnet, finely diced
- 5 tbsp Jamaican curry powder
- 1 tsp allspice
- 1 tsp oregano
- ½ tsp turmeric
- ¼ tsp white pepper
- 2 tbsp tomato puree
- 4 fresh thyme sprigs
- 1 tbsp soy sauce
- 400ml coconut milk
- 1 cup vegetable stock
- 400g chopped tomatoes
- 400g young jackfruit
- 200g potatoes, peeled and cubed
- 200g carrots, peeled and cubed
- 1 tin kidney beans
- 1 ½ cup rice
- 400ml coconut milk
- ½ cup water
- ½ tsp salt
- ½ tsp sugar
- Coriander, chopped
Steps
- Clean the rice. Drain and add coconut milk, water, salt and sugar then cook.
- Add oil to a the wok and bring to a medium-high heat.
- Fry the onion for 4-5 minutes until it has softened.
- Throw in the garlic, ginger, chilli and stir for another minute.
- Add the curry powder, allspice, oregano, turmeric and white pepper. Cook for a minute whilst stirring.
- Stir in the tomato puree and cook until darkened.
- Pour in the coconut milk, tinned tomatoes, stock, soy sauce and thyme. Bring to a simmer.
- Pop in the jackfruit and potatoes and stir it all together.
- Simmer for 20 - 30 minutes, adding the carrot halfway and kidney beans near the end.
- Season with salt and pepper and remove the sprigs of thyme.
- Fluff the rice with a fork and mix in coriander.