Naual Hansen

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Simple, spicy and flavorful dish to prepare, that doesn’t require too much time nor effort. It can be easily done in approx. half an hour. While rice is slowly simmering, jackfruit curry is almost done.

The best results I get by cooking rice in ratio 2 cups of water : 1 cup of rice. Rice must be washed in 3-4 batches, otherwise there is a big possibility that it will become mushy. 

Lately I have found in our supermarket parboiled rice to which was added wild rice grains, it tastes good as well as it looks interesting when served.

Feel free to adjust the spiciness level of your curry to your own taste.  This time I used spicy ajvar, therefore I didn’t need to add some extra chilly flakes.  Ajvar in combo of grounded pepper made this curry just spicy enough. The thickness of curry depends on more factors, mostly on thickness of tomato paste and ajvar. Therefore, feel free to reduce the thickness of your cury by your own choice just by occasionally adding some extra water while cooking. 




For the curry ingredients:

  • 250 gr of canned jackfruit, cleaned of seeds;   
  • 240 gr of fresh champignons, cut in pieces;   
  • 1+1+1 tbsp. of oil; 
  • 1 tbsp. of  flour;   
  • 130 gr of red onion; 
  • 80 gr of leek; 
  • 100 of finely shredded carrots;   
  • 3 tbsp. of spicy ajvar;
  • 1 tsp. of curry;   
  • 120 gr of tomato paste;
  • 1 tsp. salt;   
  • 1/2 tsp. of pepper,
  • some water.

For the paraboiled wild rice:

  • 2 dcl of parboiled wild rice (or another sort of rice, by personal preferences);
  • 1/4 tsp. of salt;
  • 4 dcl of water;
  • 1 tbsp. of virgin olive oil.
For garnishing:
  • some fresh parsley;
  • some thick vegan cooking cream.

Preparation time

5 min.

Cooking time

25-30 min.





Instructions for jackfruit curry:

1. Cleaned jackfruit wash out and drain of excess water, then set aside. Let it dry while preparing the rest of ingredients.

2. Take a large non-stick frying pan (or a non- stick pot that will be later used for cooking curry), put chopped champignons, 1 full tbsp. of flour, add 1 tbsp. of oil and stir all well. Heat up the pan to highest temperature.

3. Fry champignons on mostly highest heat, stir them occasionally with a spatula, until they reach golden to dark brown shade. What will happen is that flour will absorb liquids from champignons and create sticky mass, that will stick to champignons and give them brown crust. This process will take 5-10 min., depending on temperature. When finished, put fried champignons on a plate, and set aside.

4. Use same cleaned non-stick pan (or a pot) and put in 1 tbsp. of oil and drained jackfruit. Fry jackfruit on high temperature while frequently stirring for 3-4 min. Now, put fried jackfruit on top of champignons.

5. Use a non-stick pot and put last tbsp. of oil in it together with onion, leek, carrots and a bit of salt, saute them for 3-4 min. on high temperature until they become soft.

6. Add 120. gr of tomato paste, stir well, then add approx. 1.5-2 dcl of water, ajvar and the rest of seasoning. Stir well and let it cook for approx. 10 min. It will get thicker while cooking, therefore add some extra water to achieve the right consistency.

7. Add fried champignons and jackfruit to it, stir well and let it simmer for 5-8 min.

8. Serve with cooked rice.


Instructions for preparing rice:
1. Wash out rice in 3 batches, put it in a pot together with water and salt.
2. Let it boil, then cover with lid and let it simmer on one of lowest stove temperatures for 20 min. – 25 min. 
3. Add 1 tbsp. of olive oil, gently stir, then set aside.

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