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Thai red jackfruit curry recipe

Thai red jackfruit curry recipe

62 ratings

Derek Sarno says: "Give a classic, fragrant dish a plant-based twist by using tropical jackfruit. 'An Asian fruit, ripe jackfruit has a tropical taste like mango, but unripe it can be cooked and shredded for a texture similar to pulled pork,' says Derek. ‘I love using it in tacos, stews and burgers. It’s more affordable than most fish or meat, so is great value too." See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 519 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 500g butternut squash, peeled and cut into 1cm half-moons
  • 2 tbsp vegetable oil
  • 25g fresh ginger, peeled and finely chopped
  • 4 large garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 small red chilli, deseeded if you like, finely sliced, plus extra to serve (optional)
  • 4 tbsp Thai red curry paste
  • 1 tsp ground turmeric
  • 2 x 410g tins jackfruit, drained and shredded
  • 400g tin light coconut milk
  • 400g tin chickpeas, drained and rinsed
  • 1 vegetable stock pot, made up to 250ml​
  • 1 tsp soft light brown sugar
  • ½ lemon, juiced​
  • 10g fresh coriander, roughly chopped
  • 2 tsp desiccated coconut
  • steamed jasmine rice, to serve (optional)
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2160kj
    519kcal     26%

  • Fat

    18g 26%

  • Saturates

    7g 37%

  • Sugars

    13g 14%

  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 29.3g Protein 8.5g Fibre 12.9g

Method

Derek Sarno

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the butternut squash with half the oil on a large baking tray; season. Roast for 35-40 mins until tender and charred at the edges.

  2. Meanwhile, heat the remaining oil in a large saucepan over a medium- high heat. Fry the ginger, garlic, onion and chilli (if using) for 5 mins until lightly browned. Add the curry paste and turmeric; cook for 2 mins or until fragrant.

  3. Add the jackfruit, coconut milk, chickpeas, stock and sugar. Bring to a simmer, then turn down the heat and cook for 15-20 mins until thickened and reduced. Stir in the roasted squash; season and squeeze in the lemon juice. Scatter over the chopped coriander and desiccated coconut. Serve with extra sliced chilli and jasmine rice on the side, if you like.

Cook's tip: To shred the jackfruit, drain well, then use your fingers or 2 forks to pull the flesh from the core. Discard any seedy parts and roughly chop the core.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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