CURRIED JACKFRUIT
with rice n peas
Growing up, I loved eating my Grandma's curried chicken and I've been trying to find something like it, ever since I went plant-based. It's not so much about the chicken, it's about the flavours. Here, I have tried to take the same flavours that I remember from eating curried chicken, and replicated it with jackfruit instead. I promise you, you will find that this is the perfect caribbean, plant-based, comfort food. Add some fried plantain on the side, maybe some coleslaw and you're sweet!
CURRIED JACKFRUIT
INGREDIENTS
2x can jackfruit (450g drained weight)
2 1/2 tbsp curry powder
1/4 tsp white pepper
1/4 tsp onion granules
4 garlic cloves, grated
2 spring onions
6 sprigs of thyme
1 medium white onion
1 tbsp olive oil
1 tsp salt
1 tbsp bouillon powder
1 tbsp tomato paste
6 pimento seedS (OR 1/2 TSP ALLSPICE)
1 scotch bonnet
1-2 potatoes, diced
METHOD
Slice the spring onions, white onions, scotch bonnet and potatoes. Set aside.
Drain the jackfruit and transfer to a mixing bowl.
Add the curry powder, white pepper, onion granules, garlic, half of the thyme. olive oil and salt. Using your hands, massage the seasoning into the jackfruit. Set aside for at least an hour (the longer the better).
Heat up a deep non-stick pan with a drop of oil.
Add the white onion and sauté until nearly soft.
Add the marinated jackfruit and fry for 2-3 minutes.
Add water to cover the jackfruit and then add the remaining ingredients, except the potatoes.
Simmer until half the water has reduced.
Top up with water again, add the potatoes and then cook down until the potatoes are cooked.
If you want a thick consistency, simmer longer for softer potatoes.
RICE N PEAS
INGREDIENTS
3 cups brown BASMATI OR LONG GRAIN rice
2 cartons red beans, keep water
1 can full-fat coconut milk
3 cups water
3 spring onions
6 sprigs of thyme
4 cloves garlic, grated
1 scotch bonnet
1 tsp pink salt
1/2 tsp white pepper
METHOD