Celebrating Bali's Cuisine: Vegan Jackfruit Curry Recipe
To round off Veganuary, we are taking a moment to celebrate Bali's delicious food. Traditional Balinese cuisine is extremely vegan-friendly, with tofu and tempeh used in many local dishes as standard. One of our favourite restaurants is MOKSA in Ubud, as we love their philosophy in sourcing the freshest, healthiest ingredients and combining them in a way that both looks and tastes exceptional. They have a 'field to fork' philosophy, with their own permaculture garden, which is overlooked by the dining area and home to some 60 or more species of edible plants.
We want to share a recipe for traditional Balinese jackfruit curry with you, so that you can experience the real flavour of Bali at home. Jackfruit grows locally in Bali, and is wonderfully healthy. It's rich in vitamin C and antioxidants, as well as fibre and protein. Its healthy amount of carbohydrates enables it to replenish your energy too, and it's known to balance blood sugar levels. Jackfruit's yellow colour comes from carotenoids, which are high in vitamin A, which protects cells from damage, and may help to prevent cancer and heart disease.
This recipe also uses candlenuts, which are widely used in Indonesian cooking, so you should be able to find them in an Asian supermarket. It's well worth noting that candlenuts should never be eaten raw, and can be substituted with macadamia nuts, as they have the same mild and creamy flavour. If you have any leftovers from this recipe, why not take MOKSA's Jackfruit Tacos (pictured below) as inspiration for a further dish: Combine the curry with tomato salsa, avocado and coconut sour cream and pile into a corn taco shell for a delicious Bali-inspired bite.
Traditional Balinese Jackfruit Curry
1 red onion, diced
2 inches ginger, peeled and minced
2 inches fresh turmeric, peeled and minced
2 garlic cloves, peeled and minced
2 tbsp curry powder
2 handfuls fresh coriander, finely chopped
1 red bell pepper, sliced into strips
400ml coconut milk
400g canned jackfruit, drained
400g canned (or cooked) chickpeas, drained and rinsed
1 handful candlenuts
1. Heat a tablespoon of coconut oil in a pan.
2. Glaze the onions on a medium heat. Add the ginger, turmeric, garlic, curry powder and coriander, and slowly cook with the onions.
3. Add the pepper to the pan and stir, cooking for a couple of minutes.
4. Add the coconut milk and stir, until everything has combined.
5. Rinse the jackfruit and add to the vegetables, as well as the chickpeas.
6. Add salt and chilli flakes, to taste.
7. Take a pan and start toasting the candlenuts.
8. Serve the curry on top of steamed rice, and top with the toasted candlenuts.