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Jack + Chick: Smoked Curry

Individual jackfruit can grow up to 100 pounds—it’s the largest tree-borne fruit in the world. It’s popularity is even larger since it’s recent “debut” to the mainstream food world. Jackfruit has obviously been around way longer, feeding all of India, where the fruit originates.

Nutritionally jackfruit is pretty powerful and due it’s to low acidity, it is the only fruit that can replace regular carbohydrates such as wheat and rice in full or in part.

Similar to hearts of palm or even artichoke hearts, jackfruit’s chunky texture is GREAT as a substitution for pulled pork, chopped chicken breast or even sloppy Joe’s.

Because of the size, most jackfruit is sold conveniently canned or packaged in some other form like dehydrated or frozen. The actually fruit however can be found in most international groceries and health-centric shops with a good produce selection. 

Although I love jackfruit in any form, (including this taco recipe) my favorite combination is with chickpeas to make a savory stew. I call it Jack + Chick.

This recipe is a savory and smoky take on curry with smoked sea salt and sun-dried tomatoes to add extra umami.

 

Jack + Chick: Smoked Curry

1c of Chickpeas (dried ideal)
1c of Jackfruit
2 Vine Tomatoes, chopped
1 Sweet Onion, sliced thin
2 Cloves of Garlic, minced
2tb Curry Powder
1tb Sweetener (optional)
1/2c Sun Dried Tomatoes
Smoked Sea Salt to taste

1. Soak chickpeas overnight, canned is totally ok not ideal since it already comes in a liquid that can affect the taste. For pre cooked be sure to drain liquid then skip to step 3.

2. Rinse chickpeas, refill with water and bring to a boil for about 90 minutes until tender.

3. In a separate pan sauté onion until softened then add garlic and chopped tomatoes, bring to a simmer.

4. Transfer veggies to the chickpea pot.

5. Add jackfruit to pot, if canned be sure to drain liquid first

6. If you are using sun-dried tomatoes, rehydrate them with minimal hot water and blend into a liquid, add to chickpea pot.

7. Stir in curry powder and optional sweetener, cover and bring to a simmer for 20 minutes.

8. Finish with smoked sea salt (regular salt ok, you just will miss some flavor).

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