Vegan Caribbean jackfruit curry recipe
Veganuary is here, so what better excuse to try this flavourful jackfruit curry from Collin Brown, executive chef at Caribbean-inspired restaurant chain Turtle Bay?
This authentic Caribbean plant-based recipe is largely made up of tinned items and spices, so not only is it guaranteed to add some much-needed sunshine to your life this month – it's also pleasingly budget friendly too.
Ingredients
For Chef Collin's Caribbean spice mix- 1 tsp nutmeg
- 1 tbsp paprika
- 1 tbsp dried basil
- 1 tbsp dried parsley
- 1 tbsp chilli powder
- 1 tbsp cumin
- 1 tin of jackfruit in water
- 1 tin of coconut milk
- 1 tin of green lentils (cooked)
- 150 g sweet potato, chopped into cubes
- 100 g onions, chopped
- 50 g spring onions (scallions), chopped
- 2 cloves of garlic, finely chopped
- 5 g scotch bonnet pepper, chopped
- 15 g fresh thyme
- 15 g freshly grated turmeric
- 1 tbsp coconut oil
- 1 tsp salt
- 20 g Chef Collin's Caribbean spice mix
- 1 bunch of coriander (cilantro), chopped
- 1 bunch of parsley, chopped
- 1 tsp oregano
- 1 lemon, zested
- 0.5 tsp pimiento
Details
- Cuisine: Caribbean
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Drain the jackfruit and add it to a bowl. Marinate it in a mixture of onions, spring onions (scallions), garlic, fresh thyme, scotch bonnet peppers, Caribbean spice mix, salt, coriander (cilantro), oregano, pimento, parsley and lemon zest. Set aside.
- Preheat your saucepan over a medium heat and add coconut oil until it melts.
- Add fresh turmeric to the pan and sauté for one minute.
- Add the marinaded jackfruit mixture to the hot coconut oil and turmeric. Stir-fry for 5 minutes, then add the coconut milk, sweet potatoes and lentils. Simmer for 25 minutes.
- Garnish with fresh coriander (cilantro) and serve with rice and peas.
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