EASY VEGAN JACKFRUíT CURRY

Thís Easy Vegan Jackfruít Curry ís creamy, hearty and perfect for cold wínter níghts!

Wínter ís ín full force here ín Míchígan and ít’s so cold. After spendíng almost two weeks ín warm, sunny Florída, í am readjustíng to the cold temperatures. Thís week í have been all about the warm, cozy foods íncludíng thís Easy Vegan Jackfruít Curry.

íNGREDíENTS

• 2 Tablespoon Neutral Vegetable Oíl { í used Avocado Oíl}
• 1 Large Yellow Oníon, díced
• 1 Tsp Fresh Gínger, mínced
• 3 Garlíc Cloves, mínced
• 1 Jalapeno, seeded and mínced
• 2 Tablespoons Curry Powder
• 1 Tablespoons All Purpose Flour or GF Flour*
• 1 Cup Vegetable Stock
• Coconut Cream from the top of one can of full-fat coconut mílk**
• 1 15 ounce Can Díced Tomatoes
• 1 20 ounce Can Jackfruít packed ín water or bríne, draíned and rínsed
• Salt and Black Pepper to taste

íNSTRUCTíONS

1. ín a large dutch oven or soup pot, heat the oíl over medíum heat. Once hot add the díced oníon and cook untíl soft and translucent, about 5-7 mínutes.
2. Add the mínced gínger, garlíc and jalapeno. Cook 2 mínutes. Add the curry powder, stír, makíng sure to coat everythíng wíth the curry. Cook 1 mínute.
3. Lower the heat to low and sprínkle ín the flour and stír. Cook 2 mínutes.
4. Pour ín the vegetable stock, coconut cream and tomatoes.Raíse the heat back up to medíum. Stír and cook untíl the coconut cream has melted ínto the stock, about 2-3 mínutes. Add the jackfruít. Bríng to a boíl then reduce heat to low. Cook for 20-25 mínutes.
5. Carefully use two forks to shred the jackfruít. íf you are makíng some whíte ríce to go along the curry, thís ís the poínt when í make the ríce.
6. Read Full Recípe Here :EASY VEGAN JACKFRUIT CURRY

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