Discover more from STOKE CREW
One-Pot Magic: The Ultimate Jackfruit Curry
Another great one-pot dish packed with goodness. Jackfruit and black-eyed beans provide the paddle power you need for your next off-the-grid surf adventure.
As both a surfer and camper, I value simple yet tasty dishes. Catering to various diets can be tricky, so the aim of this part of the Stoke Crew blog is to curate versatile one-pot recipes ideal for any beach outing. From vegan to gluten-free, or just a quick delectable dish, these recipes shine. They require only one pot, and many don't even need refrigeration - perfect for adventurous trips. Let's feed the crew 🤙.
2 tbsp vegetable oil
1 tsp ground turmeric
1 tsp allspice
2 tbsp Madras curry powder
1 tbsp tomato purée
2 × 400g (14oz) cans young jackfruit in water, drained and rinsed
1 × 400g (14oz) can black eyed beans, rinsed and drained
500ml (18f oz) vegetable stock
¾ tsp freshly ground black pepper
1 tbsp soy sauce
4 fresh thyme sprigs
2 large tomatoes, chopped
1 large potato, chopped into 1cm (in) chunks
2 carrots, chopped into 1cm (½in) chunks
½ Scotch bonnet chilli, seeded and finely chopped
1 onion, roughly chopped
thumb-sized piece of fresh root ginger
4 garlic cloves
2 spring onions
Place all the curry paste ingredients in a food processor or finely chop them and to try to blend to form a coarse paste. Heat the oil in a large saucepan over a medium heat. Add the curry paste, followed by the turmeric, allspice, curry powder and tomato purée. Stir to combine, then reduce the heat to low and cook for 5 minutes.
Now add all the remaining ingredients. Increase the heat to high and bring to the boil, then reduce the heat to a low simmer, cover and cook for 20 minutes. Now that the jackfruit has softened start to squash and separate it with the back of a spoon so it becomes stringy - it will look like pulled chicken. Remove the lid, stir, and cook for another 10 minutes until the potato and carrots have softened.
The curry is now ready and you can some sides to it. Disfrutas!
To serve (some ideas)
Red Cabbage Slaw
Tomata & Pineapple Salad
Join the crew
To stay in the loop and get the latest updates from the Stoke Crew community, don't forget to subscribe to our newsletter. We'll keep you posted on our latest adventures, product news, and tips for living the search to the fullest. Together, we can make a difference and create a better world for everyone. Let's do this!
Thanks for reading STOKE CREW! Subscribe for free to receive new posts and support our work.