A simple & satisfying dinner created by Hannah and Jen from Healthy Luxe – perfect for when you’re craving something nutritious without too much cooking time. The addition of our Tender Jack Curry flavoured jackfruit makes it so easy because we've done all the hard work by pre-marinating it for you!
It has creamy coconut milk, garlic, chilli, turmeric, ginger and dried fenugreek leaves. Made from organically grown jackfruit hand-harvested in Sri Lanka – also known as the ‘Land of Jack’ – Tender Jack is packed with dietary fibre and contains zero artificial ingredients. We've also added chickpeas, which are a rich source of vitamins, minerals, protein and fibre.
They can help improve digestion, aid weight management and reduce the risk of several diseases. We recommend serving the curry with basmati or brown rice and garnish with coriander and chilli. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Chickpea Jackfruit Curry
Lunch, Dinner, Tender Jack
5 minutes minutes
25 minutes minutes
1 pack Tender Jack Curry
1 tbsp olive oil
6 shallots, chopped lengthwise (reserve one for garnish)
300 grams chickpeas, drained and rinsed
¼ cup coconut milk
200 grams tomato paste
1 small red chilli, finely chopped
20 grams fresh coriander, chopped
Cooked rice or quinoa, to serve
Heat olive oil in heavy based pan. Sauté shallots for approx. 5 minutes.
Add jackfruit and chickpeas
Stir and gently pull apart jackfruit, over medium heat for 10-15 minutes.
Add coconut milk, tomato paste and chilli, stir through for a further 5 minutes.
Remove from heat and stir through coriander.
Serve with rice or quinoa and garnish with additional fresh coriander and/or chilli.