“Butter” Chickpeas with Jackfruit and Potatoes

This incredible recipe comes to us from Chef Sara Tercero, cookbook author and founder of Better Food Guru, and Meatless Monday Culinary Ambassador.

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Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4-6

Ingredients:

• 1 15 oz can young jackfruit drained
• 1 15 oz can chickpeas
• 1 15 oz can low-fat coconut milk
• 1/2 red onion diced
•  3 cloves garlic chopped
• 3-inch nub fresh ginger chopped
• 3 potatoes peeled and cubed
• 1/2 bunch cilantro chopped
• 2 tbsp curry powder
• 1 tsp garam masala,
• 3 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp salt
• black pepper and crushed red pepper to taste

Directions:

• In a deep sauté pan heat the oil over medium heat. Then add the garlic, onion and ginger and cook for 5 mins until browning and fragrant.
• Add in jackfruit and mash gently with a potato masher or fork until stringy like pulled chicken, and cook stirring often for 5 mins
• Add cubed potatoes and fry for 5 minutes
• Add salt, curry powder, garam masala and tomato paste and cook for 5 minutes stirring often to caramelize the tomato paste.
• Add chickpeas with aquafaba, water and coconut milk and bring to a boil
• Simmer for about 20 minutes until potatoes are fork tender and the curry is thick and saucy
• Taste for salt and adjust to your taste
• Serve with rice, and cilantro and finish with black pepper and crushed red pepper