Butter Jackfruit
Serves 430 mins prep20 mins cook
This Butter Jackfruit is a plant-based twist on the classic Butter Chicken, using jackfruit and a rich tomato-based sauce. The combination of flavors is incredible, making it a must-try dish for vegan and Indian food lovers alike.
0 servings
What you need
lb jackfruit
tbsp ginger paste
tbsp garlic paste
tbsp paprika
tbsp garlic paste
cup cashew
tsp garam masala
tbsp coconut sugar
tbsp paprika
tbsp vegan margarine
tbsp coconut milk
tbsp white vinegar
cup vegetable broth
Instructions
1: Drain and rinse jackfruit. Toss in a bowl with a little oil and the accompanied spices. Cover and let marinate for at least 30 mins. 2: Once marinated, sear off in a pan until slight crisp and color are reached. Remove jackfruit from pan and set aside. 3: Chop onions and tomatoes, then sauté until slightly soft. 4: Add in the rest of the sauce ingredients EXCEPT the vegan butter and coconut milk. 5: Let simmer on low for 10-15 mins covered. 6: Once simmered, transfer to a bowl and blend smooth with a hand blender or regular blender. 7: Once blended, add the sauce back to the pan on low heat and add the vegan butter and coconut milk. 8: Stir to combine and add in the jackfruit. Fold together, serve, and enjoy.View original recipe