Eggplant curry with jackfruit
Eggplant is ideally suited to incorporate into a nice spicy eggplant curry. Here I combined it with jackfruit and zucchini for a delicious vegetarian meal.
Eggplant curry with jackfruit
I love easy one-pot meals like this. The dish came about because I had an eggplant and a zucchini lying around and found a can of jackfruit in the cupboard. I have made dishes with jackfruit before and in this eggplant curry the jackfruit comes in handy.
I start the baking with the jackfruit. Well first with the onion and garlic, but then the jackfruit goes into the pan. What is important with jackfruit is that you rinse it well under the tap first. It is kept in a kind of acidic solution and if you don’t rinse it well then that taste can stick to the jackfruit. Not so good.
After rinsing and draining, put the pieces of jackfruit in the pan with the onion and garlic. I leave the pieces as they are. I recently saw someone cutting part of the jackfruit off but that is not necessary. Certainly not in this dish. The insides of the jackfruit parts are a little firmer and it takes a little longer for those to fall apart, but eventually they definitely do so don’t worry about that.
I am not sure if jackfruit is always presented in the same way, but here in the Netherlands we get them in cans and the jackfruit itself is sliced into small triangles.
So first I fry the jackfruit well and make sure that most of it can already be pushed apart with a wooden spoon. Then the cubes of eggplant go in and I fry them well until you see that the eggplant starts to cook a little. Then the zucchini is added and again I fry it well.
I used a fairly mild yellow curry paste for this recipe. It is not overly spicy and I think it could use a little more spice. But how much you put in depends mainly on how spicy you like it. Just be careful which curry paste you use.
I sometimes get red curry paste from the Asian supermarket of a Thai brand and it is insanely hot. If you put two tablespoons of that in, the curry is super spicy. So pay close attention to that. Most supermarket curry pastes are not really very hot.
Once you have fried the curry paste well into the eggplant curry, add the coconut milk and a splash of water if necessary. Bring to a boil and then lower the heat. Let it simmer for half an hour or so until the vegetables are nicely done and the jackfruit has completely fallen apart.
You can then serve the eggplant curry with rice or with cauliflower rice. I used regular rice here, but cauliflower rice is an even better choice (Because more vegetables!). In that case, fry the cauliflower rice in a separate pan for a while until the raw is just off.
You can further flavor the cauliflower rice by adding some spices through here while frying. Don’t bake it too long either because you don’t want it to get mushy.
- 1 tbsp oil for frying
- 1 onion chopped
- 2 cloves garlic chopped
- 1 can jackfruit 280 g drained weight
- 1 eggplant diced
- 1 zucchini diced
- 400 ml coconut milk
- 2 tbsp curry paste I used yellow here
- 1/2 lime juice
- pepper and salt
- fresh coriander to serve
- Drain the can of jackfruit and rinse well. Let it drain for a moment.
- Heat a large skillet or wok with the oil and sauté the onion until translucent. Add the garlic and the jackfruit and fry until the jackfruit starts to fall apart.
- Now add the cubes of eggplant and zucchini and fry well. About 5 minutes.
- Add the curry paste and fry for a few minutes.
- Pour in the coconut milk and about 100-150 ml water. Bring to the boil and then lower the heat. Let the curry simmer for about 30 minutes until the vegetables are well done and the jackfruit has completely fallen apart.
- Season the curry with a little lime juice and salt and pepper.
- Serve the curry with cauliflower rice and fresh coriander.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.