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
• ½ cup water
• aquafaba

  from can of chickpeas

Instructions

• 1 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.
• 2 Add in jackfruit, mash with a potato masher until stringy like pulled chicken,
  and cook, stirring often for 5 mins.
• 3 Add cubed potatoes and fry for 5- 8 minutes.
• 4 Add salt, curry powder, garam masala, and tomato paste and cook for 5 minutes,
  stirring often to caramelize the tomato paste.
• 5 Add chickpeas with aquafaba, water, and coconut milk, and bring to a boil.
• 6 Simmer for 20 minutes until the potatoes are fork-tender, and the curry is thick
  and saucy.
• 7 Taste for salt and adjust to your tastes.
• 8 Serve with rice or bread and cilantro.

Nutrition Info