This is my 200th recipe on here! To celebrate this, I made a delicious jackfruit curry. Indian food is my comfort food; it is so rich, aromatic, and satisfying!
Using high quality ingredients makes this dish even better! I used Cha’s Organics for most of my spices in this recipe. If you haven’t tried their products yet, I recommend that you do immediately!
Start off by toasting your cumin seeds and your dried pomegranate seeds. You can find the dried pomegrante seeds in the ethnic section of your grocery store. You can skip this step, but the recipe will taste different. Toasting them brings out their oils and flavours. I wish you could smell how fragrant this is!
Who else loves the smell of aromatics cooking? I absolutely love it. After the aromatics are done cooking, add them to the blender along with the tomatoes. Make sure that the mixture is nice and smooth before adding it back to the pot. Add the shredded jackfruit, and the rest of the spices into the pot too. I know that this recipe calls for quite a bit of salt, but you do need it. Simmer until the jackfruit is tender; around 15-20 minutes.
A wonderful & aromatic meal
- 3 Tbsp Cumin Seeds
- 2 Tbsp Pomegranate Seeds (dried)
- 1 Tbsp Coconut Oil
- 1 Red Onion
- 6 Cloves of Garlic
- 1 Tbsp Ginger (grated)
- ½ tsp Cha's Organics Ground Cinnamon
- 6 Curry Leaves (optional)
- 400 ml Canned Tomatoes
- 400 ml Cha's Organics Young Jackfruit
- 1 Tbsp Cha's Organics Ayur Masala Curry
- 1 tsp Ground Coriander
- ½ Cup Water
- 1 tsp Salt
- 1 tsp Lemon Zest
- ½ Lemon (juiced)
- 400 ml Cha's Organics Curry Masala Coconut Milk (regular will do if you can't find this one)
Quick roast the cumin seeds and the pomegranate seeds until they become hot. Stir constantly so they don't burn. Blend up in a spice blender, and put to the side for later.
In a dutch oven, saute together the oil, onions, garlic, ginger, cinnamon, and curry leaves if you are using them. Cook until they are browned; approximately 10 minutes.
In a blender, combine the tomatoes, onion mixture, and the cumin pomegranate spices. Blend until smooth.
Rinse and slightly shred the jackfruit. Put it into the dutch oven along with the blended mixture, ayur masala curry, ground coriander, water and salt. Simmer for 15-20 minutes, stirring occasionally.
When it is finished cooking, add the lemon zest and juice. Stir thoroughly, and then add the coconut milk. Serve with basmati rice and fresh cilantro.