Easy Jackfruit Seed Curry
If you happen to get your hands on a jackfruit, please don’t throw the seeds away. Instead, wash, boil and peel them and then use them in this hearty and filling Easy Jackfruit Seed Curry.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic diced
- 1 tsp fresh grated ginger
- 3/4 cup water
- 2 tbsp tomato paste
- 3 tbsp coconut milk
- 1 tbsp garam masala
- 1 1/2 cups jackfruit seeds
- 1 cup fresh spinach
- salt and pepper to taste
Instructions
- 1
Place the jackfruit seeds in a pan, add enough water into the pan to cover the jackfruit seeds. Place the pan over high heat and bring to a boil. Lower heat to medium and simmer for 25-30 minutes. Remove from heat.
- 2
Let the jackfruit seeds cool, and when they are cool enough to handle, pat them dry and slowly peel off the outer white covering. Peeling the seeds is a bit tedious, but, worth it.
- 3
Then, add the olive oil to a pan and add the onion to it. Let onion saute for about 10 minutes, stirring often.
- 4
Add in the garlic, ginger, peeled jackfruit seeds, water, tomato paste, and garam masala and mix well and let simmer uncovered for about 10 minutes, over medium / low heat.
- 5
Then add in the coconut milk and spinach, and gently stir until spinach is wilted.
- 6
Season with salt and pepper and remove from the stovetop.
- 7
Enjoy this Jackfruit Seed Curry with rice, naan, chapati or some Sri Lankan roti.