Jackfruit Vegan Curry (gluten-free, oil-free)
This jackfruit vegan curry is filling, flavorful, healthy and delicious! Made without oils, it's dairy-free, WFPB friendly, gluten-free, soy-free and has no added sugar.
Ingredients
- 1 small head of cauliflower chopped
- 2 cups frozen peas
- 5 cups veggie broth
- 1 yellow onion diced
- 1 sweet potato cubed
- 2 red or golden skin potatoes cubed
- ¼ cup coconut milk
- 1 can green jackfruit I got mine at Trader Joe's
- cilantro for garnish
- 2 tsp curry powder
- 1 teaspoon cumin
- 1 tsp garlic fresh or powder
- 1 tsp salt
- pepper to taste
- 1 tbsp tapioca starch optional (as thickener)
Instructions
- Get a large soup pot and saute the onion in your pan with a little water until soft.
- Add in the cut up cauliflower, cubed potatoes, the veggie broth, spices, jackfruit and coconut milk. Cover your pot and cook on medium/low for 20 minutes.
- Add the frozen peas in and then cover and cook for 5 more minutes. If it's still too liquidy, you can add 1 tablespoon tapioca starch to thicken it up.
- Pair with rice or eat it plain and garnish with cilantro!
Notes
Store in the fridge up to 4 days
You can also store this in the freezer.
