45minutes, 25 of them waiting
803Calories
14gProtein
2servings
In Sri Lanka and Kerala jackfruit curry is everyday food. The fruit falls into strands as it braises and soaks up the sauce. The flatbread wipes the rest off the plate.
Ingredients
Forservings
- 400 gJackfruit, tinned, drained
- 200 mlCoconut milk
- 200 gTomatoes, tinned
- 80 gOnion
- 10 gCanola oil (1 tbsp)
- 120 gRice, raw
- 60 gNaan (1 piece)
- Ginger, garlic, garam masala, turmeric, chilli, coriander, salt
How to make it
- Cook the rice. Soften the onion, ginger and garlic in the oil and toast the spices for a minute.
- Add the jackfruit, tomatoes and coconut milk, simmer for twenty-five minutes, crushing the jackfruit with a fork as it goes.
- Salt it and serve with coriander, the rice and naan.
One tip
Young green jackfruit in brine, not the ripe one in syrup. That is the tin that counts.
Nutrition per serving
| Calories | 803 |
|---|---|
| Protein | 14 g |
| Fat | 30 g |
| Carbs | 120 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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