Curried Jackfruit Tacos & Coriander Mint Chutney
This Curried Jackfruit Tacos and Coriander Mint Chutney is a beautifully balanced Mexican-Indian fusion dish. The curried pulled jackfruit with the coriander mint chutney are clearly the stars of the show. They blend together so beautifully balancing spice and heat. The spicy chickpeas also work great because they add protein and crunch to the juicy jackfruit. So delicious!
As much as I love to cook, there are only so many hours in a day, and believe it or not having a recipe blog, your days are not filled with cooking and baking. My days are spent building relationships within the community, marketing my content, building and optimizing my pages, so on and so forth. There is endless work to be done and so at the end of the day, I have to pick and choose very carefully what I’m going to be cooking or baking because my time at this stage is so valuable. One of my biggest regrets in this whole process of building my recipe site is to not have anything Indian.
Indian food is one of my first loves, it’s what sparked my interest in cooking. As a young adult, I had received a cookbook of Madhur Jaffrey who is essentially the mother of all Indian cookbooks. At the time, I thought to myself that the gift was a little lame. When I finally cracked it open, I was so amazed by the flavors and aromas from the cooking. I used that book till every single page had samples of each dish encrusted into the book. For years, I loved making Madhur’s dishes, but eventually, I distanced myself from Indian cooking and moved on to other flavors. However, deep down inside, I will always have a soft spot for Indian cooking.
This dish is clearly not Indian. Indians simply don’t eat tacos nor do they eat pulled pork or jackfruit but the flavors are all there. This is more of an Indian inspired dish which is a Mexican-Indian fusion but the flavors are entirely Indian. The curried pulled jackfruit with the coriander mint chutney blend so beautifully balancing spice and heat. The mouth-watering colors, aromas, and textures perfectly complement the dish. Each element is created to balance the other. The spicy chickpeas add protein and crunch to the juicy jackfruit and the freshness of the chutney freshen it up balancing out the spice. In my opinion, the chutney and curry are definitely the stars of the show. Coriander, mint, and vegan yogurt go so well with curry and are a must together.
Blogger Spotlight: Ksenia Prints
The great part about blogging is that the blogging sphere is a wonderful community of people with common interests and passions. I met Ksenia Prints online and I loved her passion, professionalism, her wonderfully whimsical photography and the recipes she does look phenomenal. Her recipes focus on a mix of vegetarian, vegan, and gluten-free recipes on her blog. She is clearly talented at what she does and was tempted to reach out and do a collaboration with her. During our talks, we decided that we would create a common theme between our blog posts and that was tacos! She’s created a Halloumi Cheese Taco.
Making Curried Jackfruit Tacos
Now back to the Curried Jackfruit Tacos. There are a lot of elements to this dish which at first can be a little intimidating but each element is quick to prepare. The curry only takes about 20-30 min of simmering + 10 minutes to prepare the jackfruit, the chutney is a 5-minute ordeal and the chickpeas take about 12 minutes in the oven. All in all, you’re done in 30-40 minutes. I would highly recommend making them altogether.
Preparing the Jackfruit
Before making the curry, you’ll need to prepare the jackfruit. Jackfruit can be so delicious and has a very similar texture to pulled pork but when it comes out of a can, it has an extremely sour taste to it and some hard bits. If you leave it as is, it will change the taste of the curry and the hard bits will take away from the pulled pork texture. However, the process is quite simple.
Start by straining the jackfruit with a strainer and rinse it off. Then, using a small pairing knife, cut off the hard tips, but don’t throw them out, chop them up and throw everything into boiling water for 10 minutes. Strain your jackfruit again and rinse it off till it is cool to the touch. Take a towel and dry off all the moisture from the jackfruit and using your fingers, tear apart till it resembles pulled pork texture (see image below). Empty into a bowl and set aside.
Making the Curry
What’s great about this dish is if you are not a huge fan of spicy you can always tone down the chili. Conversely, if you really enjoy hot spice then you can bring it up a notch. For this recipe, I made it more of a mild spice for my own personal tastes. To start, grate your ginger and garlic. Then, heat a pan over medium-low heat with the olive oil and fry up the garlic and ginger for 1-2 minutes. Once the ginger and garlic have softened, add spices and tomato paste and fry up for a 1-2 minutes. Now add the water and jackfruit and continue simmering for 20-30 minutes or until the sauce has thickened and is no longer watery (see photo below). Adjust salt to taste.
Making the Spicy Chickpeas
These are great in the taco but alternatively, add them to a salad or simply as a crunchy snack, they are just the best leftovers ever! You may have some extra chickpeas after finishing up the tacos so consider all the things you could use these for afterward. They are so simple to make. Preheat oven to 400˚F. Strain your chickpeas from the aquafaba and remove the skins. Using a paper towel, wipe off any excess moisture. In a medium-sized bowl, mix in chickpeas, olive oil, and spices. Line a baking sheet with parchment paper and empty contents and spread them so they don’t bunch up. Bake for 10-12 minutes or until crispy.
Preparing the Coriander Mint Chutney
This is probably the easiest part of all. Simply throw all of the chutney ingredients into the blender and blend till smooth. Taste, then adjust for salt.
Putting the Curried Jackfruit Tacos Together
I’ll admit to my ignorance before I knew that corn tortillas were meant to be eaten cooked. I used to dislike the pasty texture and taste but just wrote it off as its just gluten-free. I had read somewhere that tortillas were supposed to be eaten cooked so I tried it and I was floored! All this time I was eating raw tortillas. So don’t do what I did, cook your tortillas! So before putting the tacos together, you will need to put the corn tortillas over medium-low heat on a frying pan, 2 minutes on each side should be good or until they start to soften up. When building the tacos, start by adding the pulled jackfruit, then chutney, yogurt, spicy chickpeas then coriander
I kept mine quite simple but feel free to be creative with toppings like coriander, radish, corn, cabbage, you name it!
I hope you enjoy these!
Curried Jackfruit Tacos with Coriander-Mint Chutney
- 20 Corn tortillas
- 2 14 oz (400ml) Cans of Jackfruit
Tomato Curry Ingredients
- 2 Tbsp olive oil
- 1 tsp ginger minced
- 1 tsp garlic cloves minced or pressed
- 1 tsp turmeric
- 2 Tbsp coriander powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tsp garam masala
- ¼ tsp ground cardamom
- 1 8 oz can tomato paste 156ml
- 1 ½ cups water
- 1-2 Tbsp agave or Bumble Bloom
- salt and pepper to taste
Coriander-Mint Chutney Ingredients:
- 3/4 cup vegan yogurt
- 2 Tbsp fresh lemon juice
- ¾ coriander packed
- ½ cup mint leaves packed
- 2 tsp sliced ginger
- 1 garlic clove
- ¼ tsp kosher salt
- ½ tsp sugar
Roasted Spicy Chickpeas Ingredients
- 1 400 ml (14oz) can of chickpeas
- 1 tsp of chili powder
- 1 tsp cumin
- 1 Tbsp Olive oil
- 1/2 tsp cayenne
- Fresh coriander
- Purple cabbage
- Canned corn
- Vegan yogurt
Preparing the Jackfruit:
- To prepare jackfruit, drain both packages with a strainer and rinse off.
- Cut off the tough bottom parts and put them in a pot of boiling water. You can also mince the bottom parts and boil them if you like, this is what I do cause personally don’t like to waste.
- Then boil it for 10 minutes, strain and rinse off in cold water so that it is warm to the touch. Use a towel to soak up as much moisture as you can and break up the fibers so that it resembles the texture of pulled pork. Set aside.
- Heat 2 tbsp olive oil in a pan over a medium-low heat. Add ginger, garlic, and sauté for a few minutes then add the spices. Stir for a few minutes.
- Add the tomato paste, agave and 1 can of water. Simmer for about 5 minutes then add jackfruit. Continue to simmer for 20 minutes until sauce thickens.
- Blend all ingredients in a blender or food processor until smooth.
- Taste and adjust salt.
- Preheat oven to 400˚F and line a baking sheet with parchment paper. Drain chickpeas with a strainer and dry them on a paper towel.
- Combine all ingredients in a bowl and mix till well combined.
- Spread the chickpeas evenly over a layer on a baking sheet.
- Bake for 10-12 minutes or until crispy.
- Heat a frying pan over a medium heat and fry tortillas 3 minutes on each side right before serving, just enough to soften the tortillas.
- Take a large scoop of the curried pulled jackfruit put it in your cooked taco. Top off with spicy chickpeas, chutney and whatever topping that you have chosen to use. Enjoy!