Spicy Sumac Mustard Jackfruit Curry

by Edward Daniel
Caption of Spicy Sumac Mustard Jackfruit Curry. image by Edward Daniel (c).

Spicy Sumac Mustard Jackfruit Curry is 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 beans and chilli fresh – the raw taste and textures meld with the rest of this dish.

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Caption of Spicy Sumac Mustard Jackfruit Curry. image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 225g jackfruit
  • 650ml filtered water
  • 50g oats
  • ½ inch fresh ginger
  • Seasoning ingredients
  • 1tbs sumac
  • 1tbs wholegrain mustard
  • 1tsp turmeric powder
  • 1tbs coriander powder
  • 1tbs cumin powder
  • 1tbs white wine vinegar
  • ½ lemon, juice
  • Pinch of salt and peppercorns
  • ½ fresh chilli (optional)
  • 100g green beans, chopped
  • ½ pepper, 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 and the ginger in a blender and blend well.
  3. Transfer to a large saucepan and bring to a medium heat.
  4. Add the seasoning ingredients together with the jackfruit. Stir continuously until the oats start to thicken. Cook for about 10 minutes.
  5. Serve immediately. As you serve sprinkle with the chilli, beans and pepper and garnish with coriander leaves.


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