Jackfruit Rogan Josh: A Delicious Twist on a Classic Indian Curry
Craving a hearty and flavorful curry, but looking for a vegetarian twist? Look no further than Jackfruit Rogan Josh! This dish takes the rich and aromatic flavors of traditional Rogan Josh and replaces lamb with tender jackfruit, creating a satisfying and meaty-textured vegetarian alternative.
Jackfruit, a tropical fruit native to Southeast Asia, has exploded in popularity as a plant-based meat substitute. Its unique texture mimics pulled pork when cooked, making it perfect for curries and stews. Ready to embark on a flavor adventure? Let’s get cooking!
Ingredients:
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tbsp tomato paste
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1 green cardamom pod, cracked open
- 2 cloves
- 1 medium onion, thinly sliced
- 2 tsp ginger-garlic paste
- 1 tsp Kashmiri chili powder (adjust for spice preference)
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/4 tsp garam masala powder
- 1/2 tsp salt (or to taste)
- 1 cup water
- 1 (14 oz) can young jackfruit, packed in brine, rinsed and shredded
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions:
Blend the creamy base: In a blender, combine the canned tomatoes, tomato paste, and a splash of water. Blend until smooth and set aside.
Sizzle the spices: Heat oil in a large pot or Dutch oven over medium heat. Add cumin seeds, bay leaf, cardamom pod, and cloves. Let them sizzle for a few seconds until fragrant.
Sauté the onions: Add the sliced onions and cook until softened and translucent, about 5-7 minutes.
Spice it up: Stir in the ginger-garlic paste and cook for another minute, allowing the raw aroma to disappear. Add Kashmiri chili powder, coriander powder, turmeric powder, and garam masala. Fry for 30 seconds, releasing the wonderful aromas of the spices.
Simmer the base: Pour in the blended tomato mixture and stir well. Season with salt to taste. Bring to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
Welcome the jackfruit: Add the shredded jackfruit and stir to coat it in the sauce. Pour in the water and bring back to a simmer. Cover and cook for 15-20 minutes, or until the jackfruit is tender and heated through.
Garnish and serve: Remove the bay leaf and cardamom pod. Garnish with chopped fresh cilantro and serve hot with basmati rice or naan bread.
Tips:
- Adjust the spice level: Kashmiri chili powder is known for its vibrant color rather than intense heat. However, adjust the quantity based on your spice preference.
- Thicken the curry (optional): If you prefer a thicker consistency, you can mash a few tablespoons of cooked jackfruit with a fork and stir it back into the curry.
- Coconut cream variation: For a richer flavor, add 1/2 cup of coconut cream after adding the jackfruit. Simmer for an additional 5 minutes before serving.
- Vegan option: Use vegan yogurt instead of regular yogurt if desired.
Enjoy your delicious and healthy Jackfruit Rogan Josh!
This flavorful and satisfying dish is sure to become a new favorite for vegetarians and meat-eaters alike. So, gather your ingredients, unleash your inner chef, and embark on a culinary adventure with this unique and delicious Indian curry.
Don’t Miss: 8 Quick and Delicious Vegan Recipes
