At this point, you're probably thinking, "what's up with all these jackfruit recipes, Tiana??!" The past few weeks I have done a series on vegan jackfruit recipes, and I have to admit; it's totally by accident..Seriously! The truth is that my favorite place to get jackfruit (ya know, that mysterious fruit in a can that I can make look like shredded meat), is at Trader Joe's. So, last time we were there, I loaded up the cart with as many cans as possible. Since it's a good 25-30 minute drive to get to TJ's, I wanted to make sure I got my trips worth. Hence, massive amounts of jackfruit recipes..you're welcome.
That being said, I love using jackfruit and am constantly looking for new ways to cook this fascinating magical fruit. I have made this particular dish in the past, and it's definitely one of my favorite vegan recipes. Give this delicious and easy vegan butter "chicken" recipe a try for yourself and I hope you do something fun this Sunday!
Ingredients
1 can jackfruit in brine or water
1 medium-large yellow onion
1 package cherry tomatoes
3 tbsp. minced garlic
1/4 tsp. cinnamon
1 tbsp. ginger (powdered)
1 tsp. cumin
1 1/2 tsp.coriander
1 tsp. sea salt
1 tsp. curry powder
1/2 tsp. red pepper flakes
1/4 cup coconut or raw sugar
1 can coconut cream (I used Trader Joe's)
1 1/2 cups white rice
Olive oil
Directions
Preheat oven to 375 degrees F.
Clean and slice the cherry tomatoes in half. Place face up on a baking sheet lined with tin foil, and drizzle with olive oil. Bake at 375 degrees for 25 minutes.
Next, dice the onion. Set aside.
In a medium sized skilket, heat about 1 tbsp. olive oil on medium high. Sautè the onion and garlic until browned.
Add all the spices and sugar to the pan and stir. Reduce heat to low.
Next, remove the tomatoes from the oven. Place in blender and pulse several times.
Add the crushed tomatoes to the pan, along with the coconut cream. Whisk together until combined and smooth. Simmer on low.
Next, rinse and drain the jackfruit. Shred jackfruit pieces with a fork, and add to the saucepan. Mix well and simmer on low for 25 min/while the rice is cooking, stirring occasionally.
In a large pot, heat 1 tbsp. olive oil on medium heat. Next, rinse the rice to remove starch and drain.
Add the rice to the pot, and cook in olive oil for 2 minutes, stirring frequently.
Next, add water, just enough to cover the rice. Cover and bring to boil. Stir and continue to boil for about 20 minutes. Fluff with fork once water is absorbed. Test rice to make sure it's fully cooked. Serve with butter "chicken".
Makes 4 days worth of food prep. Enjoy!