This Sri Lankan Jackfruit Curry is creamy, a little tangy, and packed with so much flavor! Easy to make and so satisfying, that even seasoned meat lovers will enjoy! Vegan and gluten free.EASY - This recipe is easy to make for beginners, with results that will make you seem and feel like an expert! The cook time is long, but it'll be worth your while. For best results, make this with the homemade curry powder recommended in the post. If you use store-bought curry powder, you will need to adjust the amount depending on the freshness of the curry powder. Adjust spice levels and seasoning to your taste.
1tspcayenne pepperadjust chili to your spice level
1tspblack pepperuse bout ½ tsp if you prefer less spice
1cinnamon stickabout 4 inches
1tsptamarind concentrate1 tbsp tamarind paste
1 ¼tspsea salt
1tspsugarfrom a measuring spoon, not a regular spoon
600gcanned jackfruitfrom 2 cans, drained
1 ¼cupcoconut milkavoid lite coconut milk
Salt to taste
In a medium sized saucepan, heat the coconut oil over medium heat.
When the oil is heated, add the onion, and saute until softened.
Add the garlic and ginger, and saute for a few minutes, but make sure not to let them burn. If you’re using whole garlic cloves, these will soften during the cooking process too.
Add the curry leaves and pandan leaves, and let them fry in the oil for just a few seconds.
Add the curry powder, cayenne pepper, turmeric, black pepper, and cinnamon stick, and saute the mixture for about 1 - 2 minutes to mix. The spices should be very fragrant, but again, make sure not to let them burn. Adjust the stove heat accordingly.
Next, add the tamarind, salt, sugar, young jackfruit, and coconut pieces (optional), and mix to coat the jackfruit in the spice mix.
Add the water and coconut milk, and stir to mix. Increase the heat to medium high and bring the curry to a boil.
Lower the heat to medium low to low, and let the curry gently simmer (with the lid slightly off) for about 1 - 1 ½ hours. If too much liquid is evaporating while cooking, add some water as needed.
The jackfruit pieces should be nice and soft (check by pricking the “nose” of a jackfruit piece to see how easily it can be pierced with a knife/fork or skewer). Taste and season with salt to taste.
After the curry has simmered and the jackfruit is soft, you can cook the curry uncovered for a few more minutes IF you prefer a thicker curry gravy. If the gravy is too thick for your liking however, add a little water. Always season to taste.
Serve the curry warm. But as with any curry, they do taste even better the following day!