The best veganized Indian inspired recipe
This butter chickpeas, jackfruit and potatoes is delicious. It features meaty jackfruit, hearty chickpeas and potatoes in a rich and flavorful Indian spiced sauce. I like to call Indian curry sauces gravy because they are thick, hearty and have a depth of flavor that is like a good gravy. The sauce is made from combining aromatics, spices, tomato pasta and coconut milk and it is glorious. This is a veganized version of the classic butter chicken. To mimic the chicken texture, we use jackfruit and to make it hearty and full of plant-based protein we added chickpeas. The potatoes are just a great cheap filler that is a great vehicle for the gravy. If you love Indian flavors you will love this dish.
What is jackfruit?
Jackfruit is a giant tree fruit that grows in Southeast Asia. It is from the same family as mullberries, breadfruit and figs. Here in America we can buy canned jackfruit rather than having to process the giant fruits. I like Trader Joes young jackfruit in water or any other brand that is canned in brine. Canned jackfruit has very little taste of its own, rather it is a great vehicle to deliver flavorful sauces and spices. It has a delightful pulled pork or pulled chicken like texture which makes it really popular with vegans and vegetarians. Jackfruit is awesome in tacos. It gives this butter chickpeas, jackfruit and potatoes recipe a meaty feel.
Ingredients for butter chickpeas jackfruit and potatoes
This vegan Indian inspired recipe features the usual suspects. The holy trinity of onions, garlic and ginger starts this and any of my other curry type dishes. I chose to keep this one super simple by using curry powder instead of all the spices that make curry. If you are not a coconut fan, feel free to substitute any plant milk. This one does not taste much like coconut but it has also the silky smooth and creaminess of coconut milk which I love.
- jackfruit
- chickpeas
- unsweetened, light coconut milk
- red onion
- garlic
- ginger
- potatoes
- cilantro
- curry powder
- garam masala
- tomato paste
- olive oil
- salt and pepper
How to make butter chickpeas jackfruit and potatoes
This is a super easy and basic recipe. It has just a few steps!
- In a deep sauté pan heat the oil over medium heat. Then add the garlic, onion and ginger and cook for 5 mins until browning and fragrant.
- Add in jackfruit, mash with a potato masher until stringy like pulled chicken, and cook stirring often for 5 mins.
- Add cubed potatoes and fry for 5- 8 minutes.
- Add salt, curry powder, garam masala and tomato paste and cook for 5 minutes stirring often to caramelize the tomato paste.
- Add chickpeas with aquafaba, water and coconut milk and bring to a boil.
- Simmer for 20 minutes until potatoes are fork tender and the curry is thick and saucy.
- Taste for salt and adjust to your tastes.
- Serve with rice, and cilantro.
More delicious veganized recipes
Butter Chickpeas, Jackfruit and Potatoes
Ingredients
- 15 oz young jackfruit drained, rinsed and pulled apart until stringy
- 15 oz chickpeas
- 15 oz low-fat coconut milk unsweetened
- ½ red onion diced
- 3 cloves garlic chopped
- 3 inch nub fresh ginger chopped
- 3 white potatoes peeled and cubed
- ½ bunch cilantro
- 2 tbsp curry powder
- 1 tsp garam masala
- 3 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp salt
- black pepper to taste
Instructions
- In a deep sauté pan heat the oil over medium heat. Then add the garlic, onion and ginger and cook for 5 mins until browning and fragrant.
- Add in jackfruit, mash with a potato masher until stringy like pulled chicken, and cook stirring often for 5 mins.
- Add cubed potatoes and fry for 5- 8 minutes.
- Add salt, curry powder, garam masala and tomato paste and cook for 5 minutes stirring often to caramelize the tomato paste.
- Add chickpeas with aquafaba, water and coconut milk and bring to a boil.
- Simmer for 20 minutes until potatoes are fork tender and the curry is thick and saucy.
- Taste for salt and adjust to your tastes.
- Serve with rice or bread, and cilantro.
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