This summer I was lucky enough to have tickets for George Ezra in Malahide Castle and Gardens. Prior to the concert, my friend and I went for a couple of drinks in Fowler’s and I was delighted to see a fabulous selection of vegan-friendly dishes on their menu.
This got me thinking about some vegan-friendly recipes that I often make at home and this Jackfruit Curry was one of the first to come to mind. This recipe can be made in a slow cooker. Mix together all the ingredients and cook on high for 2 hours. You could use whole jackfruit here if you wish but I prefer the tinned version for convenience.
This is one of three recipes that I have created using jackfruit. The others are Tex-Mex Jackfruit Nachos and BBQ Jackfruit Tacos. I agree, jackfruit might look a little bit strange but if you can get by that, it really is a wonderful ingredient.
Hope you enjoy!
1 tbsp rapeseed oil
4 spring onions, slice
2 garlic cloves, crushed
1 green pepper, sliced
1/2 green chilli
1 tin of jackfruit
2 tsp Thai green curry paste
50g bamboo shoots
1 tsp cornflour
100ml coconut milk
4 tablespoons coconut yogurt
Heat the oil over a medium heat and cook the spring onion, garlic, pepper and chilli until soft.
Add the jackfruit and curry paste and cook for a further 2-3 minutes.
Sprinkle in the cornflour and cook for another minute, mixing everything together.
Add the coconut milk and bamboo shoots, stir everything together, reduce the heat and simmer for 10 mins, stirring regularly.
Take off the heat and stir in the coconut yogurt before serving with boiled rice. Leftovers can be frozen for up to 6 months.