Jakkihedelmä-Potato Curry
recipe

A warm and spicy dish that comes together quickly and tastes delicious. This curry pairs jackfruit and potatoes, creating a unique flavor experience.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 3 tablespoons oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tomato, diced
- 250 g potatoes, diced
- 1 tablespoon grated ginger
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 ½ teaspoons ground coriander
- ½ teaspoon chili powder
- 5 ½ cups vegetable broth
- 200 g jackfruit, chopped
- 1 ½ cups coconut milk
- Salt & black pepper to taste
- Juice of ½ lemon
- Oat fraiche or unsweetened soy yogurt for serving
- Fresh coriander for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Add the minced garlic and grated ginger, and sauté for another minute.
3. Stir in the diced tomato and tomato paste, mixing well and cooking for a few minutes.
4. Add the diced potatoes and all the spices (garam masala, cumin, turmeric, coriander, and chili powder). Stir and cook for a short while.
5. Pour in the vegetable broth and bring to a simmer, cooking until the potatoes are tender (about 15-20 minutes).
6. Mix in the jackfruit and coconut milk. Let the curry simmer for an additional 5 minutes.
7. Season with salt, black pepper, and lemon juice. Serve with fresh coriander and oat fraiche or soy yogurt.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 5 g
- Carbohydrates: 50 g
- Fat: 15 g
- Fiber: 7 g
- Vitamin C: 25 mg

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