Vegan Jackfruit Korma Recipe
This vegan jackfruit korma combines tender jackfruit, creamy coconut milk, and aromatic spices for a luscious plant-based curry.
Ingredients
- Canned young green jackfruit drained and shredded — 2 cups
- Coconut milk full fat — 1 cup
- Cashews soaked for 30 minutes — ½ cup
- Onion finely chopped — 1 medium
- Garlic cloves minced — 3
- Ginger grated — 1 tablespoon
- Vegetable oil — 2 tablespoons
- Garam masala — 1 teaspoon
- Ground coriander — 1 teaspoon
- Turmeric — ½ teaspoon
- Ground cumin — 1 teaspoon
- Tomato puree — ½ cup
- Salt — ½ teaspoon
- Fresh cilantro chopped — 2 tablespoons
Instructions
- Blend soaked cashews with ¼ cup water to make a smooth paste.
- Heat oil in pot over medium heat, sauté onion, garlic, and ginger until fragrant.
- Add garam masala, coriander, turmeric, and cumin; stir for 1 minute.
- Stir in jackfruit and tomato puree; cook 5 minutes.
- Pour in coconut milk and cashew paste, mix well.
- Simmer gently for 20 minutes, stirring occasionally.
- Season with salt, garnish with cilantro, and serve hot with rice or naan.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Iron: 15%
- Calcium: 8%
- Vitamin C: 7%
- Magnesium: 10%
Additional Tips
- Use raw cashews for the creamiest texture.
- Add a pinch of chili powder for extra heat.
- Toast spices before adding for deeper flavor.
- Pair with basmati rice or vegan naan to soak up sauce.
- Leftovers taste even better the next day—hello, meal prep win.