This Massaman Curry is aromatic and creamy. The peaches offer a refreshing burst of flavour amongst the light spice of this dish.
Jackfruit is a fruit with a mild taste and meat like texture that comes from Indian and Malaysia. If you’ve been vegan or vegetarian for a while you’re guaranteed to have heard about this miracle fruit before. For savoury foods you’ll want unripe or young jackfruit that comes in water or brine.
If you can get your hands on fresh vegetables (I’m struggling to do so in all the corona-virus panic) I recommend using: carrot, green beans, broccoli, and cauliflower.
Just because this is a peach curry doesn’t mean you have to stick to peaches. This curry works with plenty of fruits; apricots, pineapple, and mangoes especially.
If you like this recipe, head over and check out a few of my other filling main meals.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
Vegan Jackfruit & Peach Curry
A sweet, spicy, and savoury curry.
- 500g frozen Winter Vegetables
- 1 can of young jackfruit (in brine or water)
- 2 cup basmati rice
- 1 can sliced peaches
- 1 can coconut cream
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Ground Paprika
- A dash or Ground Chilli Powder
- 1/2 cup Vegetable Stock
- 1 heaping tbsp Vegan Massaman Curry Paste
Step 1: Drain, thoroughly rinse the jackfruit, and shred the jackfruit using a fork or your hands. Place on a lined oven safe tray and coat with garlic powder, paprika, onion powder, chilli powder, and a crack of salt and pepper. Baked in the oven for 20 mins at 180C.
Step 2: In a large pot fill with coconut cream, vegetable stock, pepper to taste, and the curry paste.
Step 3: Once simmering and fully incorporated add the vegetables and leave to simmer for approx 8-10 minutes.
Step 4: Once the vegetables have defrosted add in the drained peaches and oven dried jackfruit. Leave to simmer for 10 minutes.
Step 5: Serve on a bed of rice.