Vegan "Reggae" Curry Jackfruit Recipe

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Today I'm sharing an easy, healthy, tasty, and super delicious vegan and vegetarian friendly recipe.

I received a can of Green Jackfruit in a care package from my friend Kyle, who purchased the product in Manchester UK, where he lives and I decided to make a curry dish of it.

Jackfruit is a species of tree in the Fig, and Breadfruit family, that's popular in Jamaica and other Caribbean countries, parts of India, and other Asian countries like Malaysia and of course, the Philippines.

I've always eaten ripe jackfruit (yellow colour) as a fresh fruit, and as a child, my Mom always boiled the seeds in salt to remove the stainy residue and then ate it as a snack.
However, never before now did it dawn on me that this sweet fruit could be used for cooking as a curry dish.

The noted difference is that the jackfruit used for cooking curry is in its green, unripened state, that's preserved and stored in a can (fresh from the tree would be great), and sold here in the UK.

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Some of the reported benefits of jackfruit are: for it's rich content of Vitamin C for immune building and for benefits of the skin. See added benefits from Health Line.

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My Reggae Curry Jackfruit Recipe is infused with some Jamaican ingredients such as Scotch Bonnet Pepper, however, you could substitute it with regular Chilli Peppers, or Jalapeño Peppers.
My first time cooking this dish, I've incorporated some of the traditional methods of cooking Jamaican Curry Chicken, by adding carrots and potatoes.

To achieve the red and green, of the vibrant African colours, I've garnished the dish with chopped Spring Onions, and leaves of Coriander, a herb commonly used to compliment and enhance curries; and some tomatoes.

The curry powder used is a mild Madras Curry, however, please feel free to try any curry powder of choice.

I hope you've enjoyed the video above, and please see detailed recipe (Method & Ingredients) below.

I'm not a vegan or vegetarian, but a lover of spicy and flavourful foods, noticeable in the enhanced portions of spices and herbs.

I hope you get the chance to try this incredible alternative to meat, that gave me the most fulfilling and pleasant surprise of the finished texture and taste and delightful dish overall.

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Utensils Needed

• Large Chopping Board
• Sharpe Knife
• 2 Sauce Pans
• Mixing Bowl
• Grater (Optional)
• Can Opener
• Garlic crusher
• Spatula Or Spoon
• 1 Table Spoon
• 1 Tea Spoon

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Ingredients (Serves 4 persons, or 2 meals for 2 persons)

(Dry Goods)

• 1 can Green Jackfruit
• 1 can Coconut Milk
• 5-6 tbsp Curry Powder (Madras or any curry powder of choice)
• 3 tbsp All Purpose Seasoning
• Salt & Pepper
• 1 tbsp Pimento Seeds (all-spice), crushed and whole
• 3 tbsp Oil (EVOO or Olive Oil or any oil of choice)
• 1 Cup Vegetable Stock
• 2 Cups Rice

(Fresh Produce)

• 1 Large Onion, (chopped)
• 6 - 8 Gloves Garlic, (minced)
• 1 Large Tomato, (diced)
• 1 Small Tomato for garnishing
• 4 Sprigs Of Fresh Thyme (1 tbsp dried is ok too)
• 3 stems Spring Onions, (chopped)
• 1 handful of Coriander Leaves
• 1 Tbsp Ginger, (finely chopped or grated)
• 1 Scotch Bonnet Pepper, (cooked whole or chopped and deseeded. Chilli Pepper is a suitable substitute)
• 1 Potato, (diced)
• 2 Carrots, (chopped)
  _ 1 Lemon
• other, 1 tbsp Butter

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Method

I've gathered all my ingredients in tubs to make it easier to follow, as this recipe is best seasoned and left to marinade overnight. However, if time does not allow, try to marinade for at least 45 minutes and leave to chill in the refrigerator.

• Open Jackfruit and drain and discard liquid and rinse thoroughly
• Divide Seasonings in half, leaving some to be added directly to the oil when cooking.
• Add Jackfruit, Onions, Garlic, Scotch Bonnet Pepper, Pimento Seeds, Salt & Pepper to taste, All-purpose seasoning and Curry Powder.
• Combine in a large bowl, mixing and rubbing ingredients into the Jackfruit to coat and inject the flavours.
• Cover with a plastic cap as seen in video, or with cling wrap.
• Leave seasoned Jackfruit to marinade overnight in the refrigerator, or at least 45 minutes before cooking.

• Using a large saucepan, add oil and heat over medium heat.

• Add the leftover seasoning and spices such as garlic, ginger, onions, scotch bonnet pepper, and curry powder to the oil to infuse flavour.

• Add the carrots and potatoes and quickly mix in the oil and spices.

• Add tomatoes, vegetable stock, and coconut milk.

• Mix thoroughly,

• Add the seasoned Jackfruit, mix to blend, and sprinkle thyme on top.
• Cover and simmer on low heat for approximately 30 minutes, or until cooked.

• Turn occasionally, and use a knife or spoon to gently shred the Jackfruit to smaller bite size pieces.

• Cook rice with butter and lemon juice, while Jackfruit is left to cook.
  Serve and enjoy.

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I do hope you get to try this recipe, and as I mentioned I'm not a Vegan or a Vegetarian, but the finished dish has left me wanting to incorporate the use of jackfruit in my meals as a nutritious, healthy alternative to meat.

This was my first time cooking Green Jackfruit and if I missed anything that would work well to enhance this dish, as well as other recipe ideas, please feel free to drop comments below.

Thank you for reading and watching my video;)

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▶️ 3Speak