This vegan jackfruit curry is entirely plant based, but don't let that put you off. The jackfruit gives it a delicious ‘meaty’ texture which we can’t get enough of. This recipe uses a rogan josh style sauce, which means that it is tomato based, rich and mild. This recipe is perfect for anyone who is following the Slimming World plan, Weight Watchers or a calorie deficit. Nutritional InformationSlimming World: Zero SynsWeight Watchers: Zero PointsCalories: 132 Per Serving
Course Lunch, Main Course
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4
Ingredients
2 x410g Tinned Jackfruit In Water[Drained]
Low Calorie Cooking Spray
4Garlic Cloves[Crushed]
2White Onion[Peeled, Diced]
¼ tspGround Cinnamon
1 tspGround Cumin
½ tspGround Ginger
1 tbspPaprika
¼ tspCayenne Pepper
1 tspTurmeric
1 tspGaram Masala
1 tspGround Coriander
¼ tspGround Black Pepper
3 tbspTomato Puree
500gPassata
100gTinned White Pinto Beans[Drained, washed]
125mlVegetable Stock
Instructions
Sauté the onion over a medium heat using a few sprays of low calorie cooking spray. Try not to burn them, keep them moving and use a little water if needed. Cook until softened.
Add the garlic and a splash of water. Cook for a few minutes .
Add the stock along with all of the spices. Mix together well before adding the tomato puree.
Add the jackfruit and mix to make sure everything is covered nicely.
Pour in the passata with a big pinch of salt. Stir, cover with a lid and simmer over a medium heat for 15 minutes.
Remove the lid, stir in the white beans. Simmer without the lid for a further 15 minutes.