Curry Jackfruit Run Down

4 standard portions

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Ingredients

• 2 cans jackfruit (drained and rinsed)
• 1 tbsp curry powder (see post for recipe link)
• 1 medium onion (chopped)
• 2 scallion (chopped)
• 4 garlic cloves (minced)
• 2 tsp fresh ginger (grated)
• 6 pimento berries (or 1/2 tsp ground allspice)
• 4 sprigs thyme (or 1/2 tsp dried)
• 1 can full fat coconut milk
• 1 tsp all purpose seasoning (see post for recipe link)
• 1 tsp black pepper
• 2 medium tomatoes (chopped)
• additional pink salt/black pepper/all purpose seasoning to taste
• 2 tbsp olive oil (or coconut oil)
• scotch bonnet (small amount for spice) (optional)

Method

1. Remove the core from the chunks of jackfruit and shred it, it should pull apart with ease using a fork or fingers and set aside.
2. Heat the oil in a dutch pot/oven/casserole dish on medium heat.
3. Saute the onion, scallion, garlic and ginger until soft and translucent.
4. Add the curry and proceed to cook the curry powder with the onions etc.. for 2 minutes.
5. Fold in the tomatoes then add the other seasoning - pimento, all purpose seasoning, thyme, black pepper, scotch bonnet (if using).
6. Pour in the coconut milk and bring to a rolling boil and add 1/2 tsp more of curry powder for an extra kick.
7. Reduce the heat to medium-low and simmer for 15-20 minutes until the milk thickens slightly.
8. Fold in the jackfruit  then leave to simmer further for another 10-15 minutes.
9. Do a taste test and add pink salt and any additional all purpose seasoning/black pepper to taste and serve.