Made with AI
Jackfruit Soybean Tomato Masala Curry for Rice
45 min 336 kcal per serving Medium
Ingredients
4 Servings
- Young jackfruit in brine, drained600 g
- Cooked soybeans300 g
- Tomatoes500 g
- Onion200 g
- Low-fat plain yogurt200 g
- Vegetable oil25 ml
- Curry masala blend25 g
- Garlic15 g
- Ginger15 g
- Cumin seeds5 g
- Salt5 g
- Fresh cilantro10 g
Instructions
- 1
Prepare the ingredients: rinse and drain the young jackfruit well, then shred or roughly chop it into bite-sized pieces. Finely chop the onion, tomatoes, garlic, ginger, and cilantro.
- 2
Heat the vegetable oil in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for 30–45 seconds until fragrant.
- 3
Add the chopped onion and cook for 6–8 minutes, stirring often, until soft and lightly golden.
- 4
Add the garlic and ginger. Cook for 1–2 minutes, stirring constantly, until the raw smell disappears.
- 5
Add the curry masala blend and stir for 30 seconds to bloom the spices in the oil. Do not let the spices burn.
- 6
Add the chopped tomatoes and salt. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down and form a thick masala sauce.
- 7
Add the shredded jackfruit and cooked soybeans. Stir well so they are fully coated in the tomato masala.
- 8
Reduce the heat to low. Whisk the low-fat plain yogurt until smooth, then stir it into the curry gradually to prevent curdling.
