Vegan jackfruit massaman curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp coconut oilfor frying
- 1 onionfinely chopped
- 2 cloves garlicchopped
- a thumb-sized piece gingerchopped
- 1 tsp cumin seeds
- 6 tbsp massaman curry paste(we used Blue Dragon)
- 1 stalk lemongrasspeeled and chopped
- 1 red chillifinely chopped
- 400ml tin coconut milk
- 400g potatoescut into chunks
- 3 lime leaves
- 1 cinnamon stick
- 1 tbsp tomato purée
- 1 tbsp palm sugar or soft light brown sugar
- 2 limes1 juiced and 1 to serve
- 400g tin jackfruitdrained and chopped into bite-size pieces
- 100g salted peanutsroughly chopped, plus 30g for the top
- a handful coriander leavesto serve
- jasmine riceto serve
Method
step 1
Heat the coconut oil in a large wide pan and fry the onion for 10 minutes until softened and starting to turn golden.
step 2
Add the garlic, ginger and cumin seeds, and fry for a further 5 minutes. Add the curry paste, lemongrass and chilli, and cook for a couple of minutes until incorporated.
step 3
Pour in the coconut milk and 150ml of water, and simmer for 5 minutes. Then add the potatoes, lime leaves, the juice of 1 lime, and cinnamon stick, and simmer for 20 minutes. Add the tomato purée and sugar, and, once mixed through, turn down the heat, add the jackfruit and simmer again for another 10 minutes. Once the jackfruit has softened, break it up into pieces with the side of a spoon and add the chopped peanuts. Add a splash of water if you want to make it more saucy.
step 4
Finish with extra peanuts scattered on top, coriander leaves and an extra squeeze lime, if you like. Serve with jasmine rice.
