Vegan curry with diced potatoes, jack fruit, cashews and naan bread
Potatoes fit nicely into a curry dish. This curry is all vegetable with jack fruit as a meat substitute.
Ingredients:
For the vegan curry:
1 kg Cêlavíta potato cubes
4 tbsp sunflower oil
400 g jackfruit, drained and rinsed with cold water
1 to 2 tbsp boemboe/curry paste, to taste
400 ml coconut milk
200 g peas, frozen
60 g cashew nuts, roasted
Salt, to taste
2 naan breads, baked
For the curry paste:
1 tsp coriander seeds
1 tsp cumin seeds
2 cardamom pods
2 cloves of garlic, clean
2 lime leaves
1 lemon grass stalk, cut into small pieces
1 tsp chilli flakes
2 tsp turmeric
2 cm ginger, without peel
1 cm laos, without peel
1/2e lime, juice
1 tbsp sunflower oil
1/2e lime, juice
To garnish:
Fresh coriander leaves
few slices of lime
Couple of spoonfuls of coconut yoghurt
Preparation
Step 1:
Make a boembou/curry paste. Heat a frying pan and over medium heat, fry the coriander seeds, cumin seeds, and cardamom pods in a dry pan for about 1-2 minutes to loosen the flavours. Then let it cool.
In a hand blender bowl, combine the roasted coriander seeds, cumin seeds, cardamon pods, garlic cloves, lime leaves, chopped lemongrass, chilli flakes, turmeric, ginger, laos, lime juice and sunflower oil. Finely crush this paste.
(Can also be done in a mortar, or buy a ready-made paste)
Step 2:
In a large pan, fry the potato cubes in sunflower oil almost golden in about 15 minutes.
Then add the jackfuit and boemboe to the pan, fry on medium heat for about 1 minute. Then add the coconut milk and turn the heat down to low. Let the pan simmer for about 2 minutes before adding the peas and cashews. Flavour the curry with some salt. If the curry becomes too thick add a little water.
Step 3:
Serve the curry in a deep plate with some pieces of naan bread. Top with fresh coriader, lime and coconut yoghurt.
