Masala Jackfruit Recipe

Prepare jackfruit

Drain canned jackfruit well. Use your hands or two forks to shred the pieces into bite-sized, pulled-jackfruit strands. Trim and discard any tough core pieces.

Sweat aromatics

Heat 2 tbs vegetable oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook 6–8 minutes until soft and translucent, stirring occasionally. Add minced garlic and ginger and sauté 1 minute until fragrant.

Bloom spices

Stir in tomato puree and cook 1 minute. Add garam masala, ground cumin, ground coriander, turmeric, and red chili powder. Cook 1–2 minutes, stirring constantly so the spices bloom and coat the onions without burning.

Simmer with tomatoes

Add the crushed tomatoes, yogurt (or coconut yogurt), salt and sugar. Stir to combine and bring to a gentle simmer. Cook 5 minutes to thicken slightly and meld flavors.

Add jackfruit and finish

Add the shredded jackfruit to the masala base, stirring to coat. Reduce heat to medium-low, cover and simmer 12–15 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the sauce. If mixture looks too dry, add 1–2 tbs water. Taste and adjust salt or chili; finish with lemon juice and chopped cilantro.

While the jackfruit simmers, heat 1 tbs oil in a separate large skillet or wok over medium-high heat. Add broccoli and carrots and stir-fry 2–3 minutes. Add bell pepper and peas and continue stir-frying 2–3 minutes until vegetables are crisp-tender.

Add soy sauce, sesame oil, salt and pepper. Toss to coat and cook another 30–60 seconds. Remove from heat and keep warm until serving.

If using rice: keep 2 cups cooked basmati rice warm; stir in 1 tsp butter or oil if desired. If using noodles: cook according to package instructions, drain, toss with a little oil to prevent sticking and keep warm.

Divide rice or noodles between serving bowls (about 1 cup per serving). Spoon 1 cup Masala Jackfruit over the carb. Add a generous portion (about 1 cup) of stir-fried vegetables alongside.

Top each bowl with up to three salad-bar toppings of your choice (for example: 2 tbs toasted nuts, 1/2 cup shredded cabbage, 2 tbs pickled onions). Garnish with extra cilantro and a wedge of lemon if desired.