Jackfruit Curry (Kathal Subzi)

Know as the vegetarian's meat, jackfruit or kathal (as its known in India) is a meaty and delicious fruit. This curry is a low-fat version of my mother's original recipe. The dish goes very well with steamed basmati rice or roti.

• Preparation Time: 25 mins
• Cooking Time: 32 mins
• Total Time: 57 mins
• Calories: 259 Calories

Ingredients

• 1 tablespoon white sugar
• 1 tablespoon vegetable oil
• salt to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon garam masala
• 2 large tomatoes, chopped
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons tomato paste
• 1 tablespoon ground turmeric
• 1 tablespoon cumin seeds
• 1 tablespoon ground coriander
• 2 tablespoons grated fresh ginger
• 1 teaspoon red chile powder
• 4 green chile peppers, sliced
• 2 (20 ounce) cans jackfruit, cut into 2-inch pieces

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.

Step 2

Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.

Step 3

Transfer onion and tomato mixture to a food processor; process into a smooth paste.

Step 4

Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.