Sri Lankan Jackfruit Curry (Dairy-Free)
A flavorful and hearty vegetarian curry made with young jackfruit, offering a meaty texture and savory taste without any meat or dairy products. This gluten-free curry is a delicious and satisfying meal.
Ingredients
- about 570 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Shred the jackfruit with your fingers or a fork.
- 2Heat coconut oil in a large pot or Dutch oven over medium heat.
- 3Add onion and sauté until softened, about 5 minutes.
- 4Add garlic and ginger and cook for 1 minute more.
- 5Stir in curry powder, turmeric powder, and chili powder and cook for 1 minute.
- 6Add cinnamon stick and curry leaves.
- 7Add the shredded jackfruit and cook for 5-7 minutes, stirring occasionally, to allow it to brown slightly.
- 8Pour in coconut milk, add salt and pepper, and bring to a simmer.
- 9Reduce heat to low, cover, and cook for 30 minutes, or until jackfruit is tender and the sauce has thickened.
- 10Stir in lime juice before serving.
- 11Serve hot with gluten-free rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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