Vegan Jackfruit Thai Curry
This vegan Thai curry is a meat-free twist on a classic recipe. Packed with tender jackfruit, creamy coconut milk, and a blend of aromatic spices, it's the perfect warming bowl for cooler days. Serve with fluffy rice to soak up the flavorful sauce.
ingredients
- 2 cans of jackfruit (in brine), drained and rinsed
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red pepper, sliced
- 1 tablespoon of ginger, grated
- 2 tablespoons of red curry paste
- 1 can of full-fat coconut milk
- 1 cup of vegetable broth
- 1 tablespoon of tamari
- 1 tablespoon of lime juice
- 1 teaspoon of turmeric
- Salt and pepper, to taste
- ¼ cup of fresh cilantro, chopped
- 2 tablespoons of vegetable oil
- Rice, to serve
steps
- 1.
In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, red pepper, and ginger. Cook until the vegetables are soft and fragrant.
- 2.
Add the red curry paste, turmeric, and jackfruit. Stir to combine and cook for another 2 minutes.
- 3.
Pour in the coconut milk and vegetable broth. Stir to combine and bring to a simmer.
- 4.
Add the tamari, lime juice, and season with salt and pepper to taste.
- 5.
Cover and simmer for 20 minutes or until the jackfruit is tender.
- 6.
Stir in the chopped cilantro and serve with fluffy rice.
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