Jackfruit Soybean Tomato Masala Curry for Rice

Instructions

1. 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. 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. 3

   Add the chopped onion and cook for 6–8 minutes, stirring often, until soft and lightly golden.

4. 4

   Add the garlic and ginger. Cook for 1–2 minutes, stirring constantly, until the raw smell disappears.

5. 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. 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. 7

   Add the shredded jackfruit and cooked soybeans. Stir well so they are fully coated in the tomato masala.

8. 8

   Reduce the heat to low. Whisk the low-fat plain yogurt until smooth, then stir it into the curry gradually to prevent curdling.

9. 9

   Cover and simmer gently for 12–15 minutes, stirring occasionally, until the jackfruit is tender and the curry is thick and flavorful.

10. 10

    Taste and adjust seasoning if needed. Stir in the fresh cilantro just before serving.

11. 11

    Serve hot with steamed rice.