Green Jackfruit Curry (Palakkai Kari)
Young jackfruit has a soft and delicate texture and flavor. This savory curry sauce is delicious served with rice, a green vegetable, and chutneys, pickles, and/or sambols. This recipe is shared from the book "Vegan Serendib: Recipes from Sri Lanka" with permission from the author, Mary Anne Mohanraj.
Ingredients
- 2 medium onions chopped fine
- 1 Tbsp. ginger chopped fine
- 3 cloves garlic chopped fine
- 3 Tbsp. vegetable oil
- ¼ tsp. black mustard seed
- ¼ tsp. cumin seed
- 1 Tbsp. cayenne
- 1 tsp. Sri Lankan curry powder
- 2 packages Upton's Naturals Shredded Jackfruit or 1.5 x (10.6) packages Upton's Naturals Original Jackfruit
- ⅓ cup ketchup
- 1 tsp. salt
- 2 Tbsp. lime juice
- 1 cup coconut milk + 1 cup water
Instructions
- In a large pot, sauté onions, ginger, and garlic in oil on medium-high with mustard seed and cumin seeds until onions are golden/translucent (not brown), stirring as needed. Add cayenne and cook 1 minute, stirring. Immediately stir in curry powder, ketchup, salt, and lime juice.
- Add jackfruit and stir on high for a few minutes. Add coconut milk and water, stirring gently to combine. Turn down to medium, and let cook 15–20 minutes, stirring occasionally; add water if needed. Serve hot with rice or bread.