“Butter” Chickpeas with Jackfruit and Potatoes
This incredible recipe comes to us from Chef Sara Tercero, cookbook author and founder of Better Food Guru, and Meatless Monday Culinary Ambassador.
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Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4-6
Ingredients:
- 1 15 oz can young jackfruit drained
- 1 15 oz can chickpeas
- 1 15 oz can low-fat coconut milk
- 1/2 red onion diced
- 3 cloves garlic chopped
- 3-inch nub fresh ginger chopped
- 3 potatoes peeled and cubed
- 1/2 bunch cilantro chopped
- 2 tbsp curry powder
- 1 tsp garam masala,
- 3 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp salt
- black pepper and crushed red pepper to taste
Directions:
- In a deep sauté pan heat the oil over medium heat. Then add the garlic, onion and ginger and cook for 5 mins until browning and fragrant.
- Add in jackfruit and mash gently with a potato masher or fork until stringy like pulled chicken, and cook stirring often for 5 mins
- Add cubed potatoes and fry for 5 minutes
- Add salt, curry powder, garam masala and tomato paste and cook for 5 minutes stirring often to caramelize the tomato paste.
- Add chickpeas with aquafaba, water and coconut milk and bring to a boil
- Simmer for about 20 minutes until potatoes are fork tender and the curry is thick and saucy
- Taste for salt and adjust to your taste
- Serve with rice, and cilantro and finish with black pepper and crushed red pepper
