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Jackfruit + Chickpea Curry

with Coconut Sambar

25 min

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A virtuous and fragrant curry of warming spices, creamy coconut, Upton’s Naturals jackfruit, protein-rich chickpeas, and bites of sweet potato. Crowned with an addictive topping of savoury toasted coconut and crispy onions, this satisfying bowl is loaded with plant-based goodness everyone can enjoy, and on your table in under 30 minutes.

What We'll Send

Jalapeno
Cilantro
Lime
Shredded Coconut, Medium
Coconut Milk Can
Orange Sweet Potato Diced 3/8"
Crispy Onions
Cinnamon Stick
Garlic
Onion Diced 1/4"
Chickpea
Parboiled Brown Rice
Upton's Naturals Jackfruit
Spice Blend
Turmeric, Black Mustard Seeds, Ground Ginger
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 892
Fat 30g
Protein 23g
Carbohydrates 137g

What You'll Need

Cooking Directions

0

Tip: Wash hands well with soapy water after handling jalapeño and avoid touching eyes or face.

1

Cook Rice

Bring 1 cup (2 cups for 4 servings) of salted water to a boil. Add rice and reduce heat to a gentle simmer. Cover and cook for 15-18 minutes or until the water has been absorbed.

2

Begin Curry

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a skillet with high sides over medium. Wash, halve, seed, and, dice jalapeño into small pieces. Drain and rinse chickpeas.

3

Saute Vegetables

Add onions and sweet potato to skillet and saute for 3 minutes. Season with salt. Add chickpeas, garlic, jalapeño, spice blend and cinnamon stick broken in half, and saute for 1 minute while stirring. Stir in 1 cup (2 cups for 4 servings) coconut milk and 1 1/2 cups (3 cups for 4 servings) water. Drain jackfruit and add to skillet. Stir. Bring to a boil, then reduce heat to simmer and cover with a lid, leaving room for steam to escape. Cook until sweet potatoes are tender and sauce has thickened slightly, about 10 minutes. Taste and adjust seasoning with salt if desired.

4

Prepare Sambar

In a small skillet, dry toast coconut over medium heat. Toss as needed until golden and fragrant. Wash, zest, and halve lime. Wash and finely chop cilantro. When coconut has toasted, add crispy onions, lime zest, cilantro and season with salt. Set aside.

5

Finish + Serve

Add half of the coconut sambar to curry and stir. Divide rice into bowls and spoon curry over top. Squeeze lime juice over top and sprinkle with remaining sambar. Enjoy!

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