Photo Credit: Rachel Ama

Caribbean Curried Jack with Coconut Flatbreads and Tomato Red Onion Salad

Jackfruit is the hero in this dish by adding texture and absorbing all the aromatic curry spices.

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Caribbean Curried Jack with Coconut Flatbreads and Tomato Red Onion Salad

Caribbean Curried Jack with Coconut Flatbreads and Tomato Red Onion Salad

Jackfruit is the hero in this dish by adding texture and absorbing all the aromatic curry spices.
Course: Dinner
Keyword: chef it up, curry, jackfruit, one pot meals
Servings: 4
Author: Rachel Ama

Ingredients

Caribbean Curried Jack

  • 2 tablespoons vegetable oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon allspice
  • 2 tablespoons Madras curry powder
  • 1 tablespoon tomato purée
  • 2 14 oz cans young jackfruit in water, drained and rinsed
  • 1 14 oz can black eyed beans, rinsed and drained
  • 18 fl oz vegetable stock
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon soy sauce
  • 4 fresh thyme sprigs
  • 2 large tomatoes, chopped
  • 1 large potato, chopped into 1/2-inch chunks
  • 2 carrots, chopped into 1/2-inch chunks
  • 1/2 Scotch bonnet chili, seeded and finely chopped

For the curry paste:

  • 1 onion, roughly chopped
  • Thumb-sized piece of fresh root ginger
  • 4 garlic cloves
  • 2 spring onions

Coconut Flatbreads:

  • 7 ounces unsweetened coconut yogurt
  • 7 ounces self-raising flour, plus extra for dusting
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Tomato & Red Onion Salad

  • 4 large tomatoes, sliced
  • 1 large red onion, sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Handful of fresh coriander, roughly chopped
  • Sea salt and freshly ground black pepper

Instructions

Caribbean Curried Jack:

  • Place all the curry paste ingredients in a food processor and blend to form a coarse paste. Heat the oil in a large saucepan over a medium heat. Add the curry paste, followed by the turmeric, allspice, curry powder and tomato purée. Stir to combine, then reduce the heat to low and cook for 5 minutes.
  • Now add all the remaining ingredients. Increase the heat to high and bring to the boil, then reduce the heat to a low simmer, cover and cook for 20 minutes. Now that the jackfruit has softened start to squash and separate it with the back of a spoon so it becomes stringy - it will look like pulled chicken. Remove the lid, stir, and cook for another 10 minutes until the potato and carrots have softened.
  • Serve with Coconut Flatbreads and Tomato Red Onion Salad

Tomato & Red Onion Salad and Coconut Flatbreads:

  • To make the salad, mix the tomatoes and red onion together in a large bowl. Drizzle over the olive oil and vinegar. Season to taste with salt and pepper, and top with some of the fresh coriander. Set aside until needed.
  • Meanwhile, warm the curry in a saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer for 6 minutes until piping hot. If the curry is too thick, a splash of water will loosen it a little.
  • Place all the flatbread ingredients in a large bowl and mix together to form a dough. On a lightly floured surface, knead the dough for 1 minute until smooth, adding a little extra flour if it is too wet. Divide the dough into 4 equal pieces and flatten each one with a rolling pin or your hand to a thickness of about 2cm (1 in). 
  • Heat a non-stick frying pan over a high heat until hot, then add the flatbreads in batches. Cook for 30 seconds on each side until lightly browned.
  • Serve the curry alongside the hot flatbreads and red onion salad, with a wedge of lime on the side. Sprinkle with the remaining fresh coriander before serving.

Notes

one pot three waysExcerpted from One Pot Three Ways © 2021 by Rachel Ama. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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