Ingredients
2
2 servings
- •1 tablespoon coconut oil
- •1 (20 ounce) can jackfruit in brine - drained, rinsed, and cut into bite-sized pieces
- •1 onion, chopped
- •3 cloves garlic, minced
- •1 (2 inch) piece ginger, grated
- •2 teaspoons curry powder, or more to taste
- •1 cup vegetable broth
- •1 (8 ounce) can baby corn, drained
- •1 white potatoes, cubed
- •1 cup coconut milk
- •salt and ground black pepper to taste
Instructions
- Heat coconut oil in a large skillet over medium high heat. Cook and stir jackfruit until cooked through, about 5 minutes. Add onion and garlic; cook over medium heat until softened, about 6 minutes.
- Stir ginger and curry powder into jackfruit; mix until flavors combine, about 2 minutes. Add vegetable broth, baby corn, and potatoes; cook until potatoes soften, 7 to 10 minutes.
- Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.
Nutritional Facts
Per 2 servings
- Calories: 563
- Carbohydrate: 49g
- Fat: 38g
- Fiber: 18g
- Protein: 6g
- Sugar: 9g
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