2 20-oz cansyoung green jackfruit*in water or brine, NOT in syrup, 566g cans
2Tbspolive oil30 mL
1shallotfinely chopped, about ½ cup
1Tbspfresh grated ginger
1tspeach cumin, coriander, smoked paprika, salt
114-oz cancoconut milk400 g
1 14-oz candiced tomatoes400 g
1red bell pepperdiced
To serve: rice, cilantro
Rice: If serving with rice, get that started now.
Dry: Drain the jackfruit then rinse it well under running water. Drain well, then transfer to a clean dishcloth. Roll it up and wring tightly to squeeze as much moisture out of the jackfruit as possible.
Flavor: Add the shallot, garlic, and ginger to the pan, cooking until the shallot is soft and fragrant, 2 minutes.
Spices: Stir in garam masala, cumin, coriander, paprika, and salt.
Cans: Add the jackfruit, can of coconut milk, (undrained) diced tomatoes, and bell pepper. Bring to a gentle simmer, cover, and let cook for 15 minutes.
Serve: Serve warm over rice, topped with fresh cilantro.