Warm up with this Olive Magazine Vegan Jackfruit Massaman Curry – a tasty meat-free option for your dinner. Ready in just over an hour, this delicious curry dish is great for the family, or will make a warming treat for one with plenty of leftovers for later in the week.
Preparation and cooking time: 1 hour and 10 minutes
1 tbsp coconut oil
1 onion, finely chopped
2 cloves of garlic, chopped
thumb-size piece ginger, chopped
1 tsp cumin seeds
6 tbsp massaman curry paste
1 stalk lemongrass, peeled and chopped
1 red chilli, finely chopped
400ml coconut milk
400g potatoes, cut into chunks
3 kaffir lime leaves
1 cinnamon stick
1 tbsp tomato purée
1 tbsp palm sugar/ soft light brown sugar
2 limes, 1 juices, 1 to serve
400g jackfruit, drained and chopped
100g salted peanuts, plus 30g extra for top
handful coriander leaves, to serve
jasmine rice, to serve
Heat the coconut oil in a large wide pan and fry the onion for 10 minutes until softened and starting to turn golden.
Add the garlic, ginger and cumin seeds and fry for a further 5 minutes.
Add the curry paste, lemongrass and chilli and cook for a couple of minutes until incorporated.
Pour in the coconut milk and 150ml of water and simmer for 5 minutes.
Add the potatoes, lime leaves, the juice of 1 lime and cinnamon stick and simmer for 20 minutes.
Add tomato purée and sugar and once mixed through, turn down the heat, add the jackfruit and simmer again for another 10 minutes
Once the jackfruit has softened, break it up into pieces with the side of a spoon and add the chopped peanuts.
Add a splash of water if you want to make it more saucy.
Finish with extra peanuts scattered on top, coriander leaves and an extra squeeze of lime, if you like.
Serve with jasmine rice.