Soy-Free Jackfruit Curry (Polos Curry)

Ingredients

• about 570 g Young Green Jackfruit (canned in water)
• 2 tbsp Coconut Oil
• 1 large Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 each Green Chilies
• 2 tbsp Curry Powder
• 1 tsp Turmeric Powder
• 0.5 tsp Chili Powder
• 10 leaves Curry Leaves
• 1 stick Cinnamon Stick
• 1 can Coconut Milk
• 0.5 cup Water
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the about 570 g can of young green jackfruit (canned in water) and drain it well. Cut the drained jackfruit into bite-sized pieces, about 2.54 cm squares.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 2 tbsp of coconut oil to the pot. Once the oil is shimmering, add the 1 large onion (chopped), 4 cloves garlic (minced), 2.54 cm ginger (grated), and 2 green chilies (thinly sliced). Sauté these ingredients, stirring occasionally, until they are softened and the onion looks translucent, about 5 minutes. The temperature will be around 175°C.
3. 3Add the 2 tbsp curry powder, 1 tsp turmeric powder, and 0.5 tsp chili powder to the pot with the softened vegetables. Stir constantly for 1 minute until the spices are fragrant. The temperature will be around 175°C.
4. 4Add the prepared jackfruit pieces to the pot. Stir everything together to make sure the jackfruit is evenly coated with the spices and vegetables. The temperature will be around 175°C.
5. 5Add the 10 curry leaves and 1 cinnamon stick to the pot. Pour in the 1 can of coconut milk and the 0.5 cup of water. Stir to combine everything.
6. 6Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 40-45 minutes. Check occasionally to ensure it is not sticking. The jackfruit is tender when it easily breaks apart with a fork, and the sauce should have thickened. The temperature will be around 93°C when simmering.
7. 7Remove the cinnamon stick from the pot. Stir in the 1 tsp of salt. Taste the curry and add more salt if needed. Serve the Soy-Free Jackfruit Curry hot, ideally with rice.

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