1redchilli pepper I used a jalapeño chilli pepper, use 2 dried red chillies if you want it hotter.
1tspyellow mustard seeds
1 ½tspgaram masala
1 ½tspcumin seeds
1 ½tspmedium curry powder
¼tspfreshly cracked black pepper
1 medium green bell pepper/capsicum pith and seeds removed and cut into chunks
2small sweet potatoes (300g or 2+¼ cup)peeled then cut into cubes of equal size.
1x 400g can chopped/diced tomatoes (1 x 14.5oz can)
1 x 400g can of young jackfruit in water (1 x 20oz can)drained, rinsed then left in a colander to drain any excess water.
1x 400g cancoconut milkfull-fat is best.
Rice, coriander/cilantro leaves and naan
Heat the oil in a saute pan with a tight-fitting lid. Add the sliced onion with ½ a teaspoon of sea salt and cook over medium heat until the onion is soft and golden. This will take at least 20 minutes.Stir often to ensure the onion doesn't burn.
Once the onion is soft and golden add the garlic, ginger and chilli pepper. Cook for a minute or two until they release their aroma. Be careful not to let them burn.Next add the spices - (1 heaped tsp turmeric, 1 tsp yellow mustard seeds, 1.5 tsp cumin seeds, 1.5 tsp medium curry powder, 1.5 tsp garam masala). Stir well and cook just until they release their aromas, about a minute.
Now add the chopped sweet potatoes and the bell pepper. Stir well making sure they are both covered in the spice mixture. Add ¼ teaspoon of freshly cracked black pepper.Pour in a can of chopped/diced tomatoes. Pour about ¼ cup of water into the can, give it a swirl then add that to the pan and stir everything together.Pop the lid on the pan and simmer for 10 minutes or until the sweet potatoes are almost tender.
Cut the jackfruit into bitesize pieces, remove any seeds and then add it to the sauce.Pour in the coconut milk and stir gently. Check the seasoning and add more salt if you feel you need it. Simmer for about 10 minutes until the jackfruit is piping hot, the sweet potatoes are soft and the sauce is thick.Serve with rice, a sprinkling of coriander/cilantro leaves ad naan.
Jackfruit - Make sure and but the young jackfruit that is canned in water. Jackfruit canned in syrup is sweeter and not suitable for this curry. Young jackfruit can hold a lot of water, so drain it, rinse it in cold running water then let it sit in a colander for the excess water to drain away.
Cooking Jackfruit - jackfruit can turn a bit mushy when overcooked so be careful not to overcook it. The same applies to the sweet potatoes.
Onion- Cook the onion until it is really soft and golden, but not overly browned. This can take at least 20 minutes.
Sweet Potatoes - Try and cut the sweet potato into similar sized chunks, this will ensure all the sweet potatoes cook at the same time.
Coconut Milk - Full-fat coconut milk makes this curry really creamy so make sure and go full-fat and, if you can, use a good quality coconut milk.
Texture - I like the jackfruit in this curry to be chunky but if you prefer the jackfruit to be more of a pulled consistency then shred the jackfruit with two forks once the curry is ready to serve.
Heat -I use a jalapeño chilli pepper to make this curry so it is mild enough for my family. If I'm serving this to adults and want to make it hotter I will use a couple of dried red chillies. If, like me, you just want to add heat for your portion, add some chopped red chilli or some dried red chilli flakes when you serve it.
Storing/freezing - Any leftovers will keep in the fridge for 3 days. Reheat leftovers on the hob until the curry is piping hot. If you need to you can also freeze this. Leave it to cool then place it in a freezer-safe container. It will last for up to 3 months. To defrost, leave it in the fridge overnight then reheat on the hob.
Nutritional Information - is calculated using an online nutrition tool and is approximate. It does not include rice or naan.
Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.