Sri Lankan Jackfruit Curry
Preparation Time:
60 min
Difficulty:
Novice
Ingredients:
- 500g young jackfruit, chopped
- 200ml coconut milk
- 2 tbsp coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, slit
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp curry powder
- Salt to taste
- Fresh coriander for garnish
Kitchen Tools Needed:
- Pot
- Wooden spoon
- Chopping board
- Knife
- Measuring cups
- Serving bowls
Instructions:
- Heat coconut oil in a pot over medium heat.
- Add mustard seeds and let them splutter.
- Add chopped onion, garlic, ginger, and green chilies; sauté until onions are translucent.
- Stir in turmeric powder and curry powder, cooking for another minute.
- Add the chopped jackfruit and salt, stirring well to coat.
- Pour in coconut milk, bring to a gentle simmer, and cover.
- Cook for about 30-35 minutes until jackfruit is tender, stirring occasionally.
- Add a splash of water if the curry seems too thick, adjust seasoning if needed.
- Serve hot, garnished with fresh coriander in serving bowls.
Macros:
- Total Calories: 440kcal
- Carbs: 45g
- Proteins: 8g
- Fats: 22g
