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.
Cook Time 30 minutesminutes
Total Time 30 minutesminutes
Ingredients
1small head of cauliflower chopped
2cups frozen peas
5cupsveggie broth
1 yellow onion diced
1 sweet potato cubed
2red or golden skin potatoes cubed
1/4cupcoconut milk
1can green jackfruit I got mine at Trader Joe's
cilantro for garnish
2tsp curry powder
1 tspcumin
1tsp garlic fresh or powder
1tsp salt
pepperto taste
1tbsp tapioca starchoptional (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 tbsp 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 daysYou can also store this in the freezer.