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Entrees
Indian
2-4 servings
25 minutes
45 minutes
Tender young jackfruit and sweet red bananas simmer in a creamy coconut curry infused with ginger, garlic, chilies, and warm Indian spices. This flavorful vegetarian entrée is perfect served with basmati rice, naan, or roti.
2 cups young jackfruit, peeled and diced into bite-sized chunks
2 ripe red bananas, sliced into 1/4-inch pieces
2 tablespoons coconut oil
1 Melissa's Perfect Sweet Onion, finely chopped
3 cloves garlic, minced
1-inch ginger, grated
2 green chilies, slit
1 large tomato, diced
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 cup coconut milk
Salt to taste
Fresh cilantro for garnish
Boil jackfruit pieces in salted water until tender (15-20 minutes). Drain, and set aside.
Heat coconut oil in a deep, heavy-bottomed pan, or Dutch oven. When oil is shimmering, add mustard and cumin seeds. Let them splutter. Add onions, and sauté until golden brown (5-7 minutes).
Add garlic, ginger and green chilies. Cook until fragrant, being mindful not to burn (30 seconds).
Add tomatoes, turmeric, red chili powder, coriander powder and salt. Cook until tomatoes soften and oil separates.
Add boiled jackfruit, and mix well to coat with spices. Cook for 5 minutes.
Gently fold in the sliced red bananas.
Pour in coconut milk, and bring to a gentle simmer. Cook for another 5-7 minutes until flavors meld.
Add garam masala, and stir gently. Turn off the heat, and allow curry to rest for 5-10 minutes before serving.
Garnish with fresh cilantro.
Serve hot with steamed basmati rice, naan or roti.
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