Spicy Sumac Mustard Jackfruit Curry

by Edward Daniel

Spicy Sumac Mustard Jackfruit Curry
Prep time
Cook time
Total time
Spicy Sumac Mustard Jackfruit Curry is a dish that I had been intending to share at both Vegan Life Live and at Mind Body Spirit but the cooking demonstrations were cancelled recently. Instead, I thought I would share this dish here. This is actually a variation of my spicy jackfruit curry dish I usually do – here I use oats – this is such a terrific binder and inexpensive too. I love the flavours that sumac and mustard bring to this dish. And, I prefer to have my pepper, beans and chilli fresh – the raw taste and textures meld with the rest of this dish.
Recipe type: Vegan, Paleo, Paleovegan
Cuisine: Main
Serves: 4
  • 225g jackfruit
  • 650ml filtered water
  • 50g oats
  • Seasoning ingredients
  • 1tbs sumac
  • 1tbs mustard
  • ½ inch fresh turmeric
  • ½ inch fresh ginger
  • 1tsb coriander powder
  • 1tbs cumin powder
  • 1tbs white wine vinegar
  • 1 lemon, juice
  • Pinch of salt and peppercorns
  • ½ fresh chilli
  • ½ pepper, chopped
  • 100g green beans, chopped
  • Small bunch of coriander leaves and stalks, chopped
  1. Break the jackfruit pieces using the back of a fork.
  2. Place the water with oats in a large saucepan and bring to a medium heat. Stir continuously until the oats start to thicken.
  3. Add the seasoning ingredients together with the jackfruit. Cook for a further 10 minutes.
  4. As you serve sprinkle with the chilli, beans and pepper and garnish with coriander leaves.




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