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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
- 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
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.
Excerpted 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.
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