2 Tablespoon avocado Oil
1 large, chopped yellow onion
1 teaspoon minced Fresh Ginger
3 minced cloves of garlic
1 seeded and minced Jalapeno pepper
2 teaspoons of Curry powder
1 Tablespoons All Purpose flour or GF Flour*
1 15-ounce Container of Diced Tomatoes
1 20-oz. Can Jackfruit packed in water or salt solution, then drained and washed.
Black pepper and salt to taste
How to prepare:
Over medium heat, heat the oil in a large Dutch oven or soup pot. Once the oil is hot, add the diced onion and sauté for 5 to 7 minutes, or until tender and transparent.
Add the ginger, garlic, and jalapeño in minced form. Cook 2 minutes. Stir in the curry powder, making sure to evenly distribute it throughout the dish. Cook 1 minute.
Reduce the heat to low and add the flour while stirring. Cook 2 minutes.
Pour vegetable stock, coconut cream, and tomatoes into the pan.
Return the heat to medium heat. Stir and boil for two to three minutes, or until the coconut cream has melted into the stock. Toss in the jackfruit. Bring to a boil, then decrease heat to a low temperature. Prepare for 20 to 25 minutes.
Utilize two forks to shred the jackfruit with care. If you are cooking white rice to accompany the curry, I prepare the rice at this point.
Cover and cook for a further 10 to 15 minutes. Add salt and pepper to taste.
Serve and delight!