Jamaican (Ital) Curried Jackfruit with Chickpeas
Recipe type: Entree
Cuisine: Jamaican
  • For the jackfruit
  • 2 cans jackfruit in brine, drained and rinsed
  • 2 tsp. arrowroot powder
  • 1 tsp. garlic powder
  • 1 tsp. dried thyme
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • ½ tsp. ground allspice
  • 2 Tbs. coconut
  • For the curry
  • 2 Tbs. coconut oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 green chile, seeded and minced
  • 4 red potatoes, chopped
  • 2 Tbs. Jamaican curry powder
  • 2 tsp. dried thyme
  • ½ tsp. ground allspice
  1. To make the jackfruit: After rinsing the jackfruit, pat it dry. Cut the jackfruit into bite-sized pieces and place them in a bowl. Toss the pieces with the arrowroot powder, garlic powder, dried thyme, kosher salt, black pepper, and ground allspice. In a deep skillet or saucepan, heat the coconut oil over medium-high heat. Add the jackfruit to the pan in a single layer. You may have to cook it in batches depending on the size of your pan. Allow the jackfruit to cook until it browns, about 6 minutes, before flipping. Flip the jackfruit and cook until browned and crisp on all sides, about 10 minutes. Transfer the jackfruit to a bowl and set aside.
  2. To make the curry: In the same skillet or saucepan, heat 2 Tbs. coconut oil over medium-high heat. Saute the onion, garlic and chile pepper until the onions are softened, about 4 minutes. Add the potatoes and mix in the curry powder, dried thyme, ground allspice, red pepper flakes and kosher salt. Toss to coat the veggies with the spices and let the potatoes cook for 5 minutes. Mix in the chickpeas and cook for another 5 minutes. Add 2 - 3 cups of water; there should be enough to just cover the vegetables. Cook until the potatoes are fork-tender and the mixture has thickened. Mix the crispy jackfruit into the stew and warm through. Garnish with fresh chopped parsley. Serve while hot.
Recipe by The "V" Word at http://thevword.net/2015/01/jamaican-ital-curried-jackfruit-with-chickpeas.html