Jackfruit is native to India, but is also grown in many tropical regions, including Jamaica. Jackfruits are large in size and have a prickly green outer skin. Ripe jackfruit is sweet and delicious, but young or green jackfruit has a pretty neutral flavor, which means its a perfect vessel for stews and sauces because it soaks up all the flavor you put into it. In the US, green jackfruit is typically sold in a can, and can be prepared as a plant-based version of pulled meat, replacing shredded beef or chicken in savory dishes.
This Curried Jackfruit recipe is a vegan take on curried goat, seasoned similarly to curried goat, with green onions (scallion), scotch bonnet peppers (habanero), thyme, and Jamaican hot curry powder.
Unlike curried goat, this vegan recipe can be prepared on the stove in just a few minutes. Try it in a bowl with rice and avocado as a perfect, easy and delicious lunch or dinner.
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Prep time: 10 minutes
Cook time: 15 minutes
- 1 lb. green jackfruit, drained and chopped
- 2 tbsp. Jamaican hot yellow curry powder
- 2 tsp. Adobo seasoning
- 1 tsp. paprika
- 1 tbsp. tomato paste
- 1 tsp. chopped thyme, stems removed
- Juice of 1 lemon
- Chopped scallions (about 2 stalks)
- 1 tbsp. olive oil
- 1/2 medium onion, finely chopped
- 3-4 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup water
1. To a large bowl, add green jackfruit, curry powder, adobo, paprika, tomato paste, thyme, lemon juice, and scallions. Stir with a fork to ensure each piece of jackfruit is evenly coated with seasonings. Set aside for about 10 minutes to allow flavors to build.
2. Heat olive oil in a large sauté pan over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and cook for another minute. Add seasoned jackfruit and cook until jackfruit starts to brown. Add a little bit of water at a time and continue cooking for 8-10 minutes, or until jackfruit reaches your desired consistency. Jackfruit should be soft but not mushy. Use a fork to pull apart the jackfruit. Season with salt and pepper to taste.
3. Serve over cooked white rice and garnish with sliced avocados.