Gulai nangka (jackfruit curry)

Gulai nangka (jackfruit curry)

This delicious vegetarian curry from Abby Lee is made from meaty young green jackfruit, coconut milk and gula melaka (Malaysian palm sugar).
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  1. Step 1

    Chop the ingredients for the gulai paste roughly and add them to a food processor. Blend until smooth
  2. Step 2

    Mix the ingredients for the curry powder together
  3. Step 3

    Heat up the vegetable oil over a medium high heat. Add 120g of the gulai paste and 10g curry powder, stir well and then fry the paste until it is fragrant, about 5 minutes
  4. Step 4

    Drain the jackfruit pieces and add them to the pan. Coat each piece well with the paste. Add enough water to the pan so that the jackfruit is nearly covered, and add the gula melaka, asam gelugor and some salt to taste. Simmer for 45 minutes
  5. Step 5

    Towards the last 10 minutes of cooking time, turn the heat down low and add the lime leaves, white cabbage, green beans, and coconut milk. Once the time is up, taste and adjust the levels of sugar, salt and tamarind, before serving