Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Tips To Improve This Recipe
- Rinse the jackfruit well if using canned to reduce any briny flavor.
- Cook the spices gently in oil at the start to release their full aroma.
- Simmer the curry slowly to allow the flavors to meld beautifully.
Ingredients 0/11
Why This Recipe Is So Flavorful
Step 1
Lightly heat some coconut oil in a big skillet over medium-high heat. Once hot, add the jackfruit and cook it, stirring occasionally, until it’s nicely cooked through—this should take about 5 minutes. Next, toss in the chopped onion and garlic, lowering the heat to medium, and cook everything together until the onion softens, around 6 minutes.
Step 2
Stir in the grated ginger and curry powder, mixing well so all those flavors blend nicely, which should take about 2 minutes. Pour in the vegetable broth, then add the baby corn and potatoes. Let it all simmer until the potatoes are tender, usually about 7 to 10 minutes.
Step 3
Finally, stir in the coconut milk and cook for another 4 minutes or so, just until everything’s heated through. Season with salt and pepper to taste, and you’re ready to serve!
