Coconut Breadfruit Curry (vegan)

Have you ever heard of breadfruit? Me neither!

I came across breadfruit at the grocery store this week and couldn't help but get it! When I picked it up it smelled, oddly enough, like bread! After doing some research on the little guy I learned that breadfruit makes for an ideal meat substitute. And my little breadfruit did not disappoint. I made a lovely curry with my new ingredient and the breadfruit cooked to a perfect, meaty consistency! I would describe it as having a little more bite than a potato. In order to get it to that consistency, it has to cook on the stove top for quite a while but the finished product is well worth it! 

Ingredients

• 1-medium-sized, brownish green/ slightly firm breadfruit, skin removed and cubed 
• 1/2-small head of purple cabbage, sliced  
• 1 1/2 large tomatoes, diced 
• 1/2 white onion, sliced
• 2 cloves of garlic, minced
• 1/4 jalapeno, seeds removed, diced (optional if you prefer a spicier dish) 
• 3 TBS curry powder of choice
• 1 1/2 cups of water 
• 1 (13.5oz) Can of coconut milk 
• 1/4 cup coconut oil 
• Cilantro to garnish, as desired 

Directions

1. Heat a large skillet over medium-high heat. Add the coconut oil. When the coconut oil melts, add the garlic and onion. Turn down the heat to medium and saute until the onion begins to turn translucent.
2. Add the tomatoes, cabbage, and jalapeno, saute for 5 minutes.
3. Add the breadfruit and curry powder, saute for 1-2 minutes.  
4. Add the 1.5 cups of water, cover and set the heat to low, simmer for 45 minutes. Check frequently and stir. If there is no water left in the pot, add water 1/2 cup water. 
5. After 45 minutes, add 1 can coconut milk, cover, and cook on low for another 45 minutes.
6. Add salt to taste and serve over your favorite grain (rice, couscous, quinoa etc). 

Nutrient Content: 

Yield: 8 servings

Serving size: 1 Cup 

• Calories: 225cal
• Protein: 1.5g
• Fat: 16g
• Carbs: 20g
  • Fiber: 4g