Jackfruit “Butter Chicken”
This is my plant-based take on the original. I love love love heavily spiced, warming delicious dishes and this one takes the cake. A bit different than the classic, but thats half the fun right?
The best part about this dish is that you can throw everything into the slow cooker and just like that, you’re home from work & dinner is ready. If you can’t find fresh jackfruit (they sell it in a can from trader joes!), don't worry, you can definitely substitute with cauliflower. Both work great!
Are you someone who suffers from period pain or unpleasant cycles, and looking for the missing pieces to support your long term menstrual health and longevity?
Join our 4-week challenge designed to help you sync the phases of your menstrual cycle with a whole food plant based lifestyle. It will help you regulate and manage your symptoms - but most importantly, it will help you THRIVE all month long.
Includes, an exclusive digital cookbook with 20 plant based recipes designed to support you during your cycle!
Serves 4-6
The Goods:
1 tsp olive oil
1 red onion, diced
1 tsp salt
1/2 tsp black pepper
3 cloves garlic, minced
2 inch chunk of ginger, peeled and minced
3 heirloom tomatoes, diced (or 1 can diced tomatoes)
1 can garbanzo beans, drained and rinsed
2 (15 oz) jackfruit cans, rinsed and water squeezed out
2 tbsp garam masala
2 tbsp turmeric
1 tsp cumin
1 tsp cinnamon
1 tsp chili flakes or cayenne (or less if you want less spicy)
1 can full fat coconut milk
1/2 cup veggie broth + extra if needed
1 cup coconut yogurt (or any plant based yogurt you have on hand)
1/2 lemon, juiced
cooked rice or quinoa
fresh cilantro for serving
The Method:
Grab a large sauce pan and add olive oil over medium high heat. Once hot, add the onions, salt, pepper, and saute for 2-3 minutes until they are soft. Next toss in the garlic, ginger, and sauté for 1-2 minutes. Use the tomatoes to help deglaze the pan and then add the beans, jackfruit, garam masala, turmeric, cumin, cinnamon, cayenne and cook down for 3-4 minutes.
When the bottom of the pan is just starting to brown, pour in the coconut milk to deglaze the pan and cook for 1-2 minutes.
Pour in the veggie broth, yogurt, lemon juice over the veggies and mix everything well. Cook on medium heat for 7-10 minutes covered, while stirring occasionally.
If it’s too thin you can cook uncovered for 5-10 more minutes to reduce the liquid. If it’s too thick you can add extra broth until you reached desired consistency. Remove from heat and keep covered until it’s time to serve.
Once ready, serve with rice or quinoa, and top with cilantro leaves. I added pomegranate seeds to mine because well.. why not? You can too if you’d like!
You can either serve immediately or make this as a meal prep. Enjoy warm, and save the leftovers in the fridge for 4-5 days.
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
Want more? Check out our YouTube channel!
