Indian-Spiced Pulled Jackfruit Curry
Indian-Spiced Pulled Jackfruit Curry
Young green jackfruit shredded and simmered in a fragrant onion-tomato curry with ginger, garlic, and warm spices. A traditional Indian-inspired dish (often called kathal curry) with a naturally tender, pulled texture, served over basmati rice with naan.
Ingredients
Method
- Drain and rinse the jackfruit, then shred each piece by hand or with two forks, discarding any tough core bits.
- Heat the oil in a large pot or deep skillet over medium heat. Add the onion and cook for 5-6 minutes until soft and golden.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the pureed tomatoes, turmeric, cumin, coriander, garam masala, and chili powder. Cook for 5-7 minutes, stirring often, until the mixture thickens and the oil begins to separate at the edges.
- Add the shredded jackfruit and stir well to coat in the spice mixture. Pour in the broth or water, season with salt, and bring to a simmer.
- Cover and simmer for 20-25 minutes, stirring occasionally and mashing some of the jackfruit against the pot with a spoon, until tender and the sauce has thickened.
- Taste and adjust seasoning. Garnish with fresh cilantro and a drizzle of coconut yogurt or cream if desired.
- Serve hot over basmati rice with warm naan on the side.
