Vegan Chettinad Curry

Vegan Chettinad Curry is a rich and flavorful dish inspired by the traditional South Indian Chettinad cuisine, featuring plant-based seafood alternatives in a spicy coconut-based gravy. This dish is aromatic, with a perfect balance of spices that deliver a delightful experience for your taste buds.

Ingredients

• Jackfruit (young, canned) - 400 grams
• Coconut milk - 200 ml
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, minced
• Green chili - 1, slit
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Fennel seeds - 1 teaspoon
• Curry leaves - 10 leaves
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Oil - 2 tablespoons
• Fresh coriander leaves - for garnish

Steps

1. Drain and rinse the canned young jackfruit. Cut it into small pieces and set aside.
2. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
3. Add cumin seeds, fennel seeds, and curry leaves. Sauté for a minute until fragrant.
4. Add the chopped onions and sauté until they turn translucent.
5. Stir in the minced garlic, ginger, and slit green chili. Cook for another 2 minutes.
6. Add the chopped tomato and cook until it softens, about 3-4 minutes.
7. Mix in turmeric powder, red chili powder, coriander powder, and salt. Stir well.
8. Add the jackfruit pieces to the pan and mix until they are coated with the spices. Cook for 5 minutes.
9. Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for another 10-12 minutes, allowing the flavors to meld.
10. Add garam masala and stir well. Cook for an additional 2 minutes.
11. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, which aids in digestion.
• Contains antioxidants and anti-inflammatory compounds from spices and coconut.

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