Goan-Inspired Jackfruit Vindaloo
Ingredients
- 800 g tinned young jackfruit in brine
- 2 onion
- 6 garlic cloves
- 30 g fresh ginger
- 400 g tinned chopped tomatoes
- 3 tbsp white wine vinegar
- 2 tsp kashmiri chilli powder
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 227 kcal
- Protein
- 4.9 g
- Carbohydrate
- 28.4 g
- of which sugars
- 11.8 g
- Fat
- 8.2 g
- of which saturates
- 0.8 g
- Fibre
- 10.2 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain and rinse the jackfruit. Pull apart the chunks with your hands to create a shredded texture and set aside.
- 2
Blend the garlic, ginger, vinegar, chilli powder, cumin and cinnamon to a smooth paste.
- 3
Heat the oil in a large pan. Fry the sliced onions for 10 minutes until deeply golden.
- 4
Add the spice paste and cook for 3 minutes, stirring constantly.
- 5
Add the jackfruit and stir to coat, then pour in the chopped tomatoes and 100ml water. Bring to the boil.
- 6
Reduce heat and simmer for 20 minutes until the jackfruit is very tender and the sauce is dark and intensely flavoured. Serve with basmati rice.
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