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