Our jackfruit tikka masala is a delicious, vegan spin on the classic Indian recipe, sure to become your new family favourite.
We made it with green jackfruit chunks roasted with a homemade tikka masala paste and then simmered in spicy curry sauce.
Rinse the canned jackfruit, squeeze it to remove excess water, and chop it into chunks.
Next, prepare the tikka masala paste by mixing grated ginger, minced garlic, garam masala, paprika, and turmeric.
Mix jackfruit with soy yogurt, lemon juice, and half of the tikka masala paste in a bowl until it's well coated.
Transfer the jackfruit onto a lined baking tray and roast it for 15 minutes at 220°C (430°F).
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Meanwhile, sizzle chopped onions, red chillies, and the remaining half of tikka masala paste with oil in a skillet for 5 minutes.
Then, add chopped tomatoes, coconut milk, chopped coriander, and simmer the sauce for 10 minutes until reduced.
Finally, add the roasted jackfruit to the curry sauce, stir well, and cook for 5 more minutes.