I discovered the deliciousness of jackfruit curry from my Great Aunt in Delhi years back. I realize now that it has really become popular as a meat substitute so I thought it would be perfect paired with my Tikka Masala sauce, which is the first vegan version of the sauce available. Try this recipe and let me know what you think!
Also if you don't have jackfruit, you can also make this recipe with sautéed tofu or a can of chickpeas. Enjoy!
Serves 4
Ingredients
1 tablespoon oil
10-14 oz jackfruit chunks, ready to eat or canned (drained)
1 jar of Brooklyn Delhi Tikka Masala
1 cup coconut milk or ¼ cup cream (optional)
Method
In a large skillet over medium heat, add 1 tablespoon of oil. Add jackfruit chunks and sauté until lightly seared on both sides, about 5 minutes.
Add the jar of Brooklyn Delhi Tikka Masala Sauce. Fill the jar with ½ cup water, cap it and shake it up. Add it to the pan. Simmer until jackfruit pieces are cooked through, about 5 minutes. For a richer sauce, add in optional coconut milk or cream.
Serve with a dollop of plain yogurt and Brooklyn Delhi Roasted Garlic Achaar over rice or with naan.
For Serving
Cooked rice or naan
Plain yogurt (we recommend Anita's vegan coconut yogurt)
In this recipe
