There's nothing like a creamy, hearty curry packed with veggies – but they often require at least an hour to prepare.
Just as the title suggests, this is possibly the quickest curry you’ll ever whip up – perfect for those nights when you can't be bothered slaving over a hot stove.
Our Tender Jack Curry is made from young marinated in a rich, spicy curry sauce made from a base of organic coconut milk and vegetable stock and flavoured with warming spices including ginger, turmeric, chilli, coriander, mustard and fenugreek.
Turmeric (and especially its most active compound curcumin) have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer's and cancer. Common in Indian, Southeast Asian, and Middle Eastern cooking, it's a potent anti-inflammatory and antioxidant and can help keep blood sugar levels steady.
A kitchen staple, Ginger is among the healthiest (and most delicious) spices on the planet. The main bioactive compound in ginger, Gingerol has powerful anti-inflammatory and antioxidant effects. It can treat many forms of nausea, may reduce muscle pain and soreness, may lower blood sugars and improve heart disease risk factors.
You'll find these nutrient-dense spices and more in our Tender Jack Curry – all you have to do is heat and serve with rice. Yep, it’s that simple.
If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Easy Jackfruit Curry
Lunch & Dinner, Tender Jack
1 pack Amazonia Tender Jack Curry
2 cups brown rice, cooked
½ capsicum, sliced
1 carrot or vegetable of choice, sliced
Herbs & chili (to top)
Place a non-stick pan over medium heat
Empty Tender Jack pouch into pan and cook for 5-10 minutes or until contents are heated through
Divide rice and vegetables between two bowls, top with Tender Jack and garnish with herbs and chilli