Jackfruit Cauliflower Curry

The first time I tried jackfruit was at my good friend Sarita’s when she made the most delicious Fijian dish with it.  Since then I have been obsessed.  I have tried it in a barbecue sauce as a kind of “pulled jack” sandwich, and also as a dessert, which is pretty weird…

It is odd that a fruit can have the consistency of pulled pork or a sweet tangy flavour that can be made into a plant-based cheesecake to die for.    Jackfruit is pretty easy to find in cans in brine which is the way to go by the way… don’t buy it in oil.  Jackfruit is a massive tropical fruit not readily available here and from what I hear it is challenging to take it from the fruit to a consistency ready for a curry.  Anyways, what I am getting at is, I love jackfruit so much, but yet I have hesitated to dive into experimenting with it.  Why is that?  Fear of failure?

So, tonight I decided to just go for it.  I looked up a few recipes and added and modified and came up with something easy, that is good for a weeknight dinner or as a main course for a night when you are having friends over.  It is simple to prep beforehand and only takes about 30 minutes to cook with minimal stirring and fussing.  Pair it with brown rice and you have a delicious and nutritious meal!

I have been spoiled this past week with the kids, visiting friends on Maui, doing less than nothing in the cooking department.  So, even though we flew home through the night and I feel a bit zombie-ish, I hit Sunshine Market in my sweatpants and plane hair and made a dish my family loved.  Yes!  Score.  I hope you will try out this recipe and enjoy it.   Honestly, jackfruit is a wonder food to me.   It is high in vitamins and minerals and of course high in fibre.  It adds a cool texture similar to a cross between artichoke hearts and roast beef… quite odd, but so delicious!  My description is really not doing it justice…

This recipe also has the added benefit of 1 teaspoon per serving of turmeric.  Turmeric has been shown to have positive effects on Alzheimers patients and is anti-inflammatory in the body.  Dr. Greger claims that, “Less than a teaspoon of turmeric per day appears to reduce the DNA mutating ability of cancer-causing substances.” Here is a great short video showing some of the benefits of turmeric. 

So when the snow is falling and you need something with a tropical twist and a little zing to it… try this dish celebrating Hawaii and two of its tropical crops, jackfruit and macadamia nuts!  Aloha!

Jackfruit Cauliflower Curry

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Serves: 4-6 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 tablespoon coconut oil (or vegetable stock for a no added oil version)
• 1 onion diced
• 2 inches fresh ginger peeled
• 2 garlic cloves
• heaping 1/4 teaspoon chili flakes
• 2 tablespoons dried turmeric
• 2 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 3 stalks of lemongrass, approximately 3 inches long
• 1/2 teaspoon salt
• 1 can coconut milk
• 1/2 cup vegetable stock
• 1 can green jackfruit in brine (drained)
• 2 bay leaves
• 1 teaspoon Braggs Aminos or soy sauce
• 2 cups of cauliflower florets
• 3/4 cups basil leaves (Thai basil if available)
• 1/2 cup cilantro
• juice of one lime
• 1/3 cup macadamia nuts or peanuts

Instructions

1. In a Bullet or food processor, blend: ginger, garlic, chili, turmeric, mustard seeds, fennel seeds and salt.
2. Process until a paste is formed.
3. In a large saucepan, heat coconut oil or vegetable stock over medium heat.
4. Add onion and cook until softened, about 3 minutes.
5. Add spice paste.  Cook and stir for 2 minutes until fragrant.
6. Add coconut milk, vegetable stock, jackfruit, bay leaves, soy sauce, and lemongrass stalks.
7. Reduce heat and simmer, stirring occasionally.  Set timer for 15 minutes.
8. When timer beeps, add in cauliflower florets.
9. Allow to simmer for another 15 minutes.  Then stir in lime juice, basil leaves and cilantro and allow to cook for a couple of more minutes.
10. Remove from heat and stir in nuts.
11. Remove the bay leaves and lemongrass stalks before serving.
12. Serve with brown rice.

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