Vegan Crab Curry

This Vegan Crab Curry is a delightful plant-based twist on a classic Indian seafood dish, featuring hearty jackfruit as the star ingredient. Infused with aromatic spices and rich coconut milk, it offers a satisfying and flavorful experience without the use of animal products.

Ingredients

• Young green jackfruit in brine - 400 grams (drained and shredded)
• Coconut oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Onion - 1 medium (finely chopped)
• Garlic - 3 cloves (minced)
• Ginger - 1 inch piece (grated)
• Green chili - 1 (slit lengthwise)
• Turmeric powder - ½ teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Coconut milk - 400 ml
• Tomato - 1 medium (chopped)
• Salt - to taste
• Fresh cilantro - for garnish
• Lime - for serving

Steps

1. Heat coconut oil in a pan over medium heat and add mustard seeds. Sauté until they start to pop.
2. Add cumin seeds and sauté for another 30 seconds until fragrant.
3. Add chopped onion and cook until translucent, about 5-7 minutes.
4. Stir in minced garlic, grated ginger, and slit green chili, cooking for another 2 minutes.
5. Add turmeric powder, coriander powder, and garam masala. Sauté for 1 minute to release the spices' aroma.
6. Add the shredded jackfruit and chopped tomato to the pan, stirring to combine.
7. Pour in the coconut milk and season with salt. Bring to a gentle simmer.
8. Cover the pan and let it cook for 15 minutes, stirring occasionally until the jackfruit is tender and flavorful.
9. Remove from heat and garnish with fresh cilantro.
10. Serve hot with steamed rice or flatbreads and a wedge of lime on the side.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 12 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which aids in digestion.
• Contains healthy fats from coconut milk that support heart health.

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