{"id":6071,"date":"2025-11-01T16:54:35","date_gmt":"2025-11-01T16:54:35","guid":{"rendered":"https:\/\/blossomcoder.com\/forkonaroad\/?post_type=recipes&p=6071"},"modified":"2025-11-05T06:35:38","modified_gmt":"2025-11-05T06:35:38","slug":"jackfruit-coconut-curry","status":"publish","type":"recipes","link":"https:\/\/blossomcoder.com\/forkonaroad\/recipes\/jackfruit-coconut-curry\/","title":{"rendered":"Jackfruit & Coconut Curry"},"content":{"rendered":"\n

Jackfruit & Coconut Curry with Sundays in Malabar<\/h4>\n\n\n\n

I wanted to call this recipe Malabar Jack<\/em> for all the swagger and flavor it brings to the table.<\/p>\n\n\n\n

When home for summer vacation, Mummy would make a spicy jackfruit curry that I\u2019d look forward to, scooped up with warm rotis or over fragrant basmati rice and pickled onions, this was a true treat.<\/p>\n\n\n\n

This curry is my take on Mummy\u2019s recipe, with the addition of coconut milk and red lentils giving it a gentle heft and creaminess that really pays off with the new spice blend, Sundays in Malabar<\/a><\/strong>.<\/p>\n\n\n\n

Unlike when I was young and cutting and cleaning up a jackfruit was an ordeal for Mummy, you can source young green jackfruit that\u2019s already been cooked and canned in brine.<\/p>\n\n\n\n

I hope you\u2019ll enjoy this on a cold winter night like the one we just had this weekend.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Serves 4 | Time 35-45 minutes<\/strong><\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

    \n
  • 1 Can Green Jackfruit (14 oz. young jackfruit in brine)<\/li>\n\n\n\n
  • 3\/4 cup red lentils<\/li>\n\n\n\n
  • 1\/2 cup coconut milk<\/li>\n\n\n\n
  • 3-4 cups of hot water<\/li>\n\n\n\n
  • 1\/2 cup diced onions<\/li>\n\n\n\n
  • 2 cloves of garlic minced<\/li>\n\n\n\n
  • 1 inch of ginger minced<\/li>\n\n\n\n
  • 1 tsp. minced jalapeno (optional)<\/li>\n\n\n\n
  • 1 cup diced tomato<\/li>\n\n\n\n
  • 3 tsp. Sundays in Malabar<\/li>\n\n\n\n
  • 1 tsp. tamarind pulp (optional, supplement with 2 tsp. lemon juice)<\/li>\n\n\n\n
  • 1\/4 tsp. whole cumin<\/li>\n\n\n\n
  • 1 inch cinnamon stick<\/li>\n\n\n\n
  • 2 cloves<\/li>\n\n\n\n
  • 3-4 fresh curry leaves (if available)<\/li>\n\n\n\n
  • 1 tbsp. olive oil (or vegetable oil)<\/li>\n\n\n\n
  • salt to taste<\/li>\n<\/ul>\n\n\n\n
      \n
    1. Heat the oil in a large pot, when hot, add the cloves, cinnamon, cumin, and curry leaves. Let them sputter for a few seconds and allow the spices to bloom in the oil.<\/li>\n\n\n\n
    2. Add the onions, ginger, garlic, and jalapeno, and stir-fry on medium heat for 5-8 minutes until lightly brown.<\/li>\n\n\n\n
    3. Open, drain and rinse out the jackfruit from the can, cut the pieces into 2 if larger. Also, wash and rinse the lentils in a bowl under running water until the water runs clear.<\/li>\n\n\n\n
    4. Add the tomatoes and continue stir-frying for another 5-8 minutes, when the tomatoes have started to dry out, add the Sundays in Malabar spice blend, bloom them in the moist heat for a few seconds.<\/li>\n\n\n\n
    5. Add the lentils, and jackfruit to the pot. Stir and coat with all the spices, cook for 5 minutes until the lentils start to stick to the pan.<\/li>\n\n\n\n
    6. Add the coconut milk, hot water, and stir. Salt and simmer the curry with the lid on for 30-40 minutes.<\/li>\n\n\n\n
    7. Stir occasionally, add a splash of hot water if the lentils need more time and liquid to cook.<\/li>\n\n\n\n
    8. Add the tamarind pulp if using after the curry has cooked for 25 minutes.<\/li>\n\n\n\n
    9. Finish with lemon juice, adjust for salt and spice with a pinch of Sundays in Malabar if needed.<\/li>\n\n\n\n
    10. Serve with hot rotis or basmati rice.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Jackfruit & Coconut Curry with Sundays in Malabar I wanted to call this recipe Malabar Jack for all the swagger and flavor it brings to the table. When home for summer vacation, Mummy would make a spicy jackfruit curry that I\u2019d look forward to, scooped up with warm rotis or over fragrant basmati rice and pickled onions, […]<\/p>\n","protected":false},"featured_media":6072,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"recipe_category":[174,162,171,158],"recipe_tag":[198],"class_list":["post-6071","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_category-ingredient-inspired","recipe_category-main-dishes","recipe_category-warming-grounding","recipe_category-winter","recipe_tag-jackfruit"],"yoast_head":"\nJackfruit & Coconut Curry - forkonaroad<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blossomcoder.com\/forkonaroad\/recipes\/jackfruit-coconut-curry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jackfruit & Coconut Curry - forkonaroad\" \/>\n<meta property=\"og:description\" content=\"Jackfruit & Coconut Curry with Sundays in Malabar I wanted to call this recipe Malabar Jack for all the swagger and flavor it brings to the table. 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