Jackfruit massaman curry from Jackfruit and Blue Ginger: Asian Favourites, Made Vegan (page 86) by Sasha Gill

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Notes about this recipe

  • SugarFree_Vegan on May 24, 2020

    I found this a really easy curry to make that you can do in advance and warm through when you are ready to eat. I cheated and used lemongrass puree from a tube and didn't use the serundeng paste that you could make as you only need a little. I also used powdered coconut milk as I was only make enough for 2 portions, this way I don't have to open a full can of coconut milk and can control how creamy I make my curries. It really needs a good squeeze of lime in my opinion but is very tasty and served with Jasmine Rice is a fragrant and tasty meal that doesn't require lots of fresh ingredients.

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