Jackfruit Seeds Curry

Recipe Type: Starters

Next time you pick up a jackfruit and relish the bulbous, sweet pods, ensure you don’t throw the seeds away! This tropical magic fruit is a nutrition powerhouse in every form - raw, ripe, the seeds - you name it! Wash the seeds, steam and peel the white outer covering and use them for this delicious appetiser for your next weekend party! Lip-smacking, flavoursome and full of nutrition, this is a win-win for vegans too!!!

Ingredients:

• Jackfruit Seeds: 250gm (cleaned, boiled, cooled and pat dried and peeled)
• Green Spinach: 150gm
• Onions: 2 medium sized
• Chinese Chives: a handful
• Young Ginger: 2 inch piece
• Water: half a cup
• Tomato Paste: 100gm
• Coconut Milk: 100ml
• Whole Spices: A handful or Indian Garam Masala - 2 teaspoons
• Olive Oil: 2 teaspoons
• Salt: to taste

Process:

• To clean and pee the jackfruit seeds, place them in a pan with enough water and cover it while bringing it to boil. Simmer for about 25 minutes and remove from heat. Once cool, part dry the seeds and carefully peel off the outer white covering.
• Heat some olive oil in a pan and add the whole spices and sauté for a few seconds.
• Add shredded young ginger and onion and roast till the onion turns translucent/ light brown.
• Add the tomato paste, green spinach and jackfruit seeds and give it a good mix.
• Pour coconut milk, salt to taste and slow cook it for about 15-20 minutes.
• Garnish with some chopped chives and your delectable appetiser is ready to serve!