Caribbean Jackfruit Curry
(2021 Pairings - Jamaica - Americas) From South Coast - Flavorful stewed jackfruit in an aromatic sauce made from coconut milk, scotch bonnet peppers, garlic, ginger, spices and coconut milk with pieces of plantain and pineapple. Served with fluffy jasmine rice.
Total Time: 75 minutes
Servings: 10Ingredients
2 Tablespoons vegetable oil
4 cups DOLE Young Green Shredded Jackfruit
1 - 20 oz. can DOLE Pineapple Tidbits in Juice
40 oz. DOLE 100% Pineapple Juice
20 oz. coconut milk
2 to 3 each Scotch Bonnet peppers diced, seeds removed
2 Tablespoons ginger, minced
2 Tablespoons garlic, minced
1 Tablespoon curry powder
1 each bay leaf
1 teaspoon nutmeg
1 teaspoon cinnamon
2 cups Sweet Plantains
5 cups Jasmine rice cooked
to taste salt and pepper
to garnish fresh cilantro minced
Directions
Directions:
1. In a medium stock pot heat oil over medium heat.
2. Add Jackfruit and cook for 2 minutes.
3. Add pineapple, juice, coconut milk, peppers, ginger, garlic, curry powder, bay leaf, nutmeg and cinnamon and cook until it begins to boil.
4. Reduce heat to simmer and add plantains. Cook for 1 hour stirring often.
To serve:
1. Place half cup rice in bottom of bowl.
2. Ladle 1- 8 oz. portion of Curry over rice, season with salt and pepper to taste and garnish with minced cilantro.
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