🌱 Daily Vegetarian Recipe

1. Begin by cutting the drained jackfruit into bite-sized pieces, ensuring any tough cores are removed. 2. Heat the coconut oil in a large pan over medium heat. Add the mustard seeds and cumin seeds. When they start to splutter, add the chopped onions and sauté until they turn golden brown. 3. Stir in the minced garlic, grated ginger, and green chilies. Sauté for another 2 minutes until fragrant. 4. Add the turmeric powder, red chili powder, ground coriander, and garam masala. Cook the spices for about 1 minute, stirring continuously to prevent burning. 5. Incorporate the jackfruit pieces into the pan, stirring to coat them well with the spice mixture. Cook for about 5 minutes, allowing the jackfruit to absorb the flavors. 6. Pour in the coconut milk, tamarind pulp, and water. Stir well, bringing the mixture to a gentle simmer. Season with salt to taste. 7. Add the curry leaves, cover the pan, and let the curry simmer for 20-25 minutes on low heat, allowing the jackfruit to become tender and the flavors to meld together. 8. Once the curry has thickened to your desired consistency, remove it from heat. Garnish with fresh coriander leaves. 9. Serve the Spiced Tamarind Coconut Curry with Jackfruit hot over a bed of cooked basmati rice.