Preview
Vegan Chickpea Jackfruit Curry
5 min
Prep Time20 min
Cook Time25 min
Total Time
Ingredients (4 servings)
MetricImperial
400g jackfruit
400g chickpeas
2 bell peppers
100g kale
1 handful cilantro
2 medium potatoes
1 medium onion
3 cloves garlic
4 tbsp Thai red curry paste
1 lime
2 tsp ginger powder
400g full-fat coconut milk
2 tbsp coconut aminos
5 drops liquid stevia
2 tbsp avocado oil
2 tsp vegan fish sauce
3 kaffir lime leaves
10 Thai basil leaves
-Salt
- Chop bell peppers, kale, potatoes and onion. Finely mince garlic.
- Heat oil in a deep skillet over medium high heat.
- Add curry paste, garlic and onions and cook for about 2 minutes
- Stir in coconut milk, kaffir lime leaves, fish sauce, ginger, and allow mixture to come to a simmer.
- Add the rest of the ingredients and let simmer over medium heat for 15 minutes.
- Taste and adjust with more salt, fish sauce or stevia according to your taste preference.
- Remove from heat and stir in Thai basil leaves and serve over brown jasmine rice and a handful of fresh cilantro leaves.
Notes
- Served with brown jasmine rice or white jasmine rice.
- Kaffir Lime leaves, basil leaves and vegan fish sauce add more depth to the flavor of the dish. But if those ingredients are not available, it is fine to exclude them. It will still taste good.
- If you can't tolerate garlic or onions, feel free to remove them.
- Feel free to use soy sauce over coconut aminos.
- You can substitute stevia with 1 tbsp brown sugar.
- Refrigerate leftovers for 1 day.
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