My husband is not vegan…but when he told me I made this one with love I knew it was a hit. This is warm, winter, melt in your mouth with a little bit of spice whole food plant based comfort food. Here is the recipe:
To marinate jackfruit:
2 cans of organic jackfruit (Trader Joe’s)
1/2 cup Cashew Yogurt
1 tablespoon Curry seasoning
1/4 tsp turmeric
1/4 tsp Creole seasoning
1/4 tsp cumin
1/4 teaspoon sweet paprika
1/2 teaspoon onion powder
Mix well and let marinate in the fridge for 30 minutes or overnight
On a warm pan add 2 tbs. Grapeseed oil or vegan butter for cooking
Add spices to pan before you add marinated jackfruit:
1 red onion finely chopped
1/2 sweet onion finely chopped
1 tsp grated ginger
2 bay leaves
1 tsp cumin
1/2 tsp fresh or dried parsley
2 tbs date sugar
2 Cinnamon sticks
4 cardamom seeds
1 tsp coriander powder
4-5 julienne cut sundried tomatoes
Green Cilantro Lime Sauce:
1/2 cup of cashew yogurt
Handful of Cilantro
Juice from 4 key limes
1/2 teaspoon cumin
1 tbs. Extra virgin olive oil
1 tb. organic braggs Apple cider vinegar with the mother
2 sundried tomatoes
Sprinkle to taste course sea salt
Remove cardamom seeds and bay leaf
Add in 1 can of full fat coconut milk (I used trader joe’s)
Juice from one key or organic lime
Let it brown and simmer then add in jackfruit
Cook until it gets a little color and add in can of coconut milk and lime juice.
Cover and simmer on low heat until ready.
Feeds 4
Add chapati or Naan for dipping on curry sauce.
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