Vegan Massaman Curry with Jackfruit and Potatoes

Name: Vegan Massaman Curry with Jackfruit and Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 tbsp Coconut Oil; 2-3 tbsp Massaman Curry Paste; 2 cans Coconut Milk; 1 can Young Jackfruit in Brine; 2 medium Potatoes; 1 medium Onion; 1/4 cup Peanuts (optional); 2 leaves Bay Leaves; 1 stick Cinnamon Stick; 1 tbsp Brown Sugar; 1 tbsp Lime Juice

A mild and comforting vegan Massaman curry featuring young jackfruit, potatoes, and a creamy coconut milk sauce. Completely soy-free for dietary needs.

60m4 servings

Contains peanutSOY-free

500 cal|8g protein|55g carbs|28g fat|8g fiber

Ingredients

2 tbsp Coconut Oil
2-3 tbsp Massaman Curry Paste
2 cans Coconut Milk
1 can Young Jackfruit in Brine
2 medium Potatoes
1 medium Onion
1/4 cup Peanuts (optional)
2 leaves Bay Leaves
1 stick Cinnamon Stick
1 tbsp Brown Sugar
1 tbsp Lime Juice

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

Instructions

1Heat the coconut oil in a large pot or Dutch oven over medium heat.
2Add the Massaman curry paste and cook for 1-2 minutes, until fragrant.
3Stir in the coconut milk, jackfruit, potatoes, onion, bay leaves, and cinnamon stick.
4Bring to a simmer, then reduce heat and cook for 30-35 minutes, until the potatoes are tender and the jackfruit is soft.
5Stir in the brown sugar and lime juice.
6Remove the bay leaves and cinnamon stick before serving.
7Garnish with peanuts (if using) and serve hot with rice.

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