Butter Chickpeas, Jackfruit and Potatoes
This veganized take on the classic Indian dish butter chicken is so delicious and hearty. The jackfruit is meaty and the chickpeas and potatoes are super filling. The saucy Indian spiced gravy is to die for and goes perfect with rice or naan bread.
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
- ½ cup water
- aquafaba from can of chickpeas
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 the 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.
Nutrition
Calories: 444kcalCarbohydrates: 73gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1084mgPotassium: 1016mgFiber: 10gSugar: 3gVitamin A: 301IUVitamin C: 31mgCalcium: 127mgIron: 4mg
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