JACKFRUIT CURRY WITH FRESH COUSCOUS

Morning my friends! Ready for a recipe with one of the best meat substitutes (that’s no soy) ?? Look at this! 

I eat a varied diet and actually like everything. But if you ask me what my favorite dish is, and what my specialty is, that would definitely be CURRY! It’s such a delicious dish and so versatile. These cold days I really love to make curry with pumpkin, sweet potato or carrot, but in summer is roasted bell pepper my favorite. Let me tell you one little secret: this curry probably tastes even better the next day… The spices will completely integrate into the sauce so the curry will have an stronger flavor!

    PREPTIME 15 minutes

     COOKTIME  20 minutes

     PORTION 4 servings

     INGREDIENTS

  • 200 grams of couscous
  • 500 grams of jackfruit
  • 1 big white onion (chopped)
  • 3 gloves of garlic (chopped)
  • 1 eggplant (in cubes)
  • 100 ml coconut milk
  • 100 grams of cherry tomatoes (in half)
  • 1/2 cucumber (in cubes)
  • 2 tablespoons olive oil
  • 70 grams of tomato paste 
  • 30 grams of raisins 
  • fresh mint
  • garam massala 
  • pepper & salt 
  • Optional: sesame seeds. 

       METHOD FOR THE CURRY

  1. Sauté the onion until glassy in a frying pan with oil and add garlic, garam masala and pepper and stir for minute or so.
  2. Add the jackfruit and eggplant and tomato paste. Cook this for a couple of minutes. Add more spices or oil if you need. Tip: add a little bit of water so the paste won’t be dry. 
  3. Add coconut milk and and stir well once again. Let it simmer on a low heat for about 15 minutes.
  4. When everything is soft, turn off the heat and add raisins.
  5. Set aside to rest a couple of minutes before serving.

METHOD FOR THE COUSCOUS

  1. Bring water, salt and olive oil to a boil in a saucepan. Add couscous and stir quickly. Turn off the heat and cover.
  2. Cut cucumber and cherry tomatoes into pieces/cubes. Make sure you peel and seed the cucumber and tomatoes.
  3. When the couscous is ready, combine it with the vegetables, olive oil, chopped fresh mint, pepper and salt in a big saladbowl.

Place some curry and couscous on your plate, and enjoy!! This amazing VEGAN meal is everything you need!

Do you love trying new meat substitutes as much as I do? Give this a try! And please let me know how this recipe turned out for you!

xx

Len

Let me know what you think!

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ABOUT ME

Hi there! My name is Lenna. I’m a dutch Nutrition & Dietetics student, recipe developer and a lover of real, simple and balanced food.

Currently, I’m in recovery from an eating disorder and I have this blog to show the world there’s always a way out. My goal is to inspire others with my story and recipes and to give support to create a healthy relationship with food. Thanks for stopping by, I hope inspire you in one way or another! LET’S SPREAD THE LOVE FOR FOOD!

xx Lenna

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