This warming, flavour-packed Sri Lankan curry is everything good comfort food should be. Made on a base of creamy coconut milk and tomato puree, Healthy Luxe has used cauliflower, brown lentils (which are full of fibre, folic acid and potassium) and Amazonia Tender Jack Curry to bulk out the dish.
With its tender, meaty texture and subtle taste, jackfruit is super versatile and can be used as a meat alternative in all your favourite savoury dishes. Made from young jackfruit hand-harvested in Sri Lanka, our Tender Jack is certified organic, packed with dietary fibre and contains zero artificial ingredients. Our Curry flavour even comes pre-marinated in a delicious sauce made from coconut milk and herbs and spices including garlic, chilli, turmeric, ginger, coriander and fennel.
It's perfect for those cold winter night's when you need something to warm your belly. Healthy Luxe has served her curry with fluffy saffron rice, but it would also be delicious with a side of naan bread. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Sri Lankan Jackfruit Curry with Saffron Rice
Dinner, Lunch & Tender Jack
1 tbsp olive oil
10 curry leaves (optional)
1/2 head cauliflower, broken into florets
1/2 cup filtered water
1 box Amazonia Tender Jack Curry
1 can (400 grams) organic brown lentils
1 cup organic tomato puree
1 cup organic coconut milk
1 cup cooked organic basmati rice
1 pinch saffron threads
1 bunch fresh coriander
Add olive oil to a heavy based pan and gently heat.Braise shallots and curry leaves for 5 -10 minutes.
Add cauliflower florets and gently toss in shallot mix. Braise for a further 3-5 minutes.
Add water, cover and steam for approx. 10 minutes (adding more water if necessary).
Add jackfruit, lentils, tomato puree and coconut milk. Stir and gently pull apart jackfruit.
Bring to a boil and allow to simmer, stirring frequently for approx. 15 minutes.
To make the saffron rice, allow saffron threads to steep in a small amount of warm water while rice is cooking.
Strain saffron water and add to rice, mix to combine.
Add rice to serving dishes, top with the curry and garnish with fresh coriander.