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Ingredients52 m servings 563 cals
Original recipe yields 2 servings
- Heat coconut oil in a large skillet over medium high heat. Cook and stir jackfruit until cooked through, about 5 minutes. Add onion and garlic; cook over medium heat until softened, about 6 minutes.
- Stir ginger and curry powder into jackfruit; mix until flavors combine, about 2 minutes. Add vegetable broth, baby corn, and potatoes; cook until potatoes soften, 7 to 10 minutes.
- Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.
Per Serving: 563 calories; 38.3 g fat; 48.6 g carbohydrates; 5.8 g protein; 0 mg cholesterol; 941 mg sodium. Full nutrition