Jackfruit Curry Stuffed Avocado
Author: 
Recipe type: Main
Cuisine: Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Vegan, Vegetarian
Ingredients
  • 1 can jackfruit, green, in water or brine, rinsed and drained
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • ½ cup onion, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon asafetida (Omit for gluten-free. Add a teaspoon more curry powder)
  • 1 teaspoon salt
  • 1 tablespoon flour (for gluten-free simply use a thickener of your choice)
  • 1 can garbanzo beans, rinsed and drained
  • 8 ounces coconut milk (from a can)
  • 8 ounces vegetable broth
  • 1-2 avocados, halved, scooped out with a spoon
Instructions
  1. In a small bowl, use a fork to shred the jackfruit,
  2. Heat the coconut oil over medium heat. Cook the onions and garlic until soft (about 5 minutes).
  3. Add the jackfruit and cook, stirring occasionally, until the jackfruit's moisture has evaporated. If necessary, use the fork to break up the jackfruit a little more.
  4. Add the curry powder, asafetida, and salt and stir to combine.
  5. Sprinkle the flour over the jackfruit mixture, add the beans, and stir to combine.
  6. Slowly pour in the coconut milk, mixing it in as you go.
  7. Increase the heat and stir in the broth. Bring to a low boil, then reduce heat and simmer, stirring occasionally, until the sauce thickens. You can add more seasonings to taste if you'd like.
  8. Heat the avocado halves (30 seconds in the microwave or 5 minutes in a 350 oven).
  9. Serve on the rice, spooning a scoop of the curried jackfruit on each avocado half (you can quarter the avocado for a lighter meal if you'd like).
Recipe by at https://coachdebbieruns.com/jackfruit-curry/