Sri Lankan Jackfruit Curry (Dairy-Free)

Ingredients

• 20 oz Young jackfruit, canned in brine, drained and rinsed
• 2 tbsp Coconut oil
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Curry powder (Sri Lankan)
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 Cinnamon stick
• 10 Curry leaves
• 1 can (13.5oz) Coconut milk, full-fat
• 1 tbsp Lime juice
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 cups Gluten-free rice

Instructions

1. 1Shred the jackfruit with your fingers or a fork.
2. 2Heat coconut oil in a large pot or Dutch oven over medium heat.
3. 3Add onion and sauté until softened, about 5 minutes.
4. 4Add garlic and ginger and cook for 1 minute more.
5. 5Stir in curry powder, turmeric powder, and chili powder and cook for 1 minute.
6. 6Add cinnamon stick and curry leaves.
7. 7Add the shredded jackfruit and cook for 5-7 minutes, stirring occasionally, to allow it to brown slightly.
8. 8Pour in coconut milk, add salt and pepper, and bring to a simmer.
9. 9Reduce heat to low, cover, and cook for 30 minutes, or until jackfruit is tender and the sauce has thickened.
10. 10Stir in lime juice before serving.
11. 11Serve hot with gluten-free rice.

Related Guides