This is a coconut-free curried jackfruit with kale served over pan-roasted potatoes. Ready in 30 minutes and using only 10 ingredients it’s a simple and satisfying meal.
Why you’ll love it
This curried jackfruit with kale over pan-roasted potatoes is going to become a favorite weeknight meal in your household because it’s:
- Simple- All you need are 10 ingredients.
- Quick- Start to finish this meal will take about 45 minutes.
- Flavorful- Loaded with spices and textures this dish is sure to satisfy.
- Nutritious- All plants means loads of vitamins and minerals.
- Customizable- You can substitute spinach or chard for kale, canned coconut milk instead of cashew cream, or chickpeas as apposed to jackfruit. Serve it over rice if you’d prefer that to potatoes.
Curried Jackfruit with Kale
Begin my making the cashew cream. Bring a pot of water to a boil and add 1 1/2 cups of whole cashews. Remove from the heat and allow the cashews to soak for 1 hour. After they’ve softened, drain and rinse them before adding to a high speed blender with 1 1/4 cups of fresh water. Blend until smooth and creamy.
In a large pot, heat olive oil over medium-high heat. Once hot, add diced onion. Sauté for about 4-5 minutes until the onions are soft and translucent. To the pot add cashew cream, 1 1/2 cups of vegetable broth, curry powder, garam masala, a cinnamon stick, ginger. Stir to combine adding more vegetable broth to thin if needed. Reduce the heat and add the drained and rinsed jackfruit. Shred the jackfruit to resemble chicken and add chopped kale. Stir to combine and allow the kale to wilt for about 5 minutes. Remove from the heat and prepare the pan-roasted potatoes.
Pan-Roasted Potatoes
Prepare the pan-roasted potatoes while the curry sauce is simmering. Slice the washed potatoes into about 1/4 thick rounds. In a large cast iron skillet heat olive oil over medium-high heat. Once hot add the sliced potatoes and cook for about 5 minutes. Do not stir the potatoes and allow them to crisp up. Flip them over and cover, cooking for an additional 5 minutes. You may have to cook the potatoes in batches to prevent over-crowding of the pan.
To serve, place the curry on top of pan-roasted potatoes, top with cilantro or parsley, and a side of vegan naan. Let me know what you guys think of this incredibly simple and delicious meal. Enjoy friends!
Ingredient Health Benefits
Onions- antioxidants, fiber, vitamin C, folate
Potatoes- vitamin C, potassium, antioxidants
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Curried Jackfruit with Kale and Pan-Roasted Potatoes
Ingredients
Curried Jackfruit with Kale
- 1 tbsp olive oil
- 1 onion, chopped
- 1 batch cashew cream*
- 1½-2 cups vegetable broth
- 1½ tbsp curry powder
- 1 tbsp garam masala
- 1 cinnamon stick
- ½ tsp ginger
- 1, 14 oz canned jackfruit, drained and rinsed
- 4 cups kale, chopped
Pan-Roasted Potatoes
- 1-2 large russet, golden or sweet potatoes, cut in ¼ inch slices
- olive oil
- salt and pepper to taste
- fresh cilanto or parsley, chopped for serving
- vegan naan optional for serving
Instructions
Curried Jackfruit with Kale
- Melt olive oil in a skillet over medium-high heat. Saute chopped onions for 4-5 minutes until translucent.
- Add cashew cream, 1½ cups vegetable broth, curry powder, garam masala, cinnamon stick, and ginger. Stir to combine. Add more vegetable broth if too thick.
- Add drained and raised jackfruit to the sauce and simmer for an additional 15 minutes. During the last few minutes of cooking, add the chopped kale and cook until just wilted.
Pan-Roasted Potatoes
- In a large skillet, heat olive oil and add sliced potatoes. Cook potatoes over medium heat for 5 minutes, gently flip and cover pan with a lid. Cook for an additional 5 minutes until tender and crispy.
- Serve curried jackfruit over pan-roasted potatoes topped with fresh cilantro or parsley and a side of vegan naan.
