This competition is now closed

Kolamba’s polos (young jackfruit curry)

Name: Kolamba's polos (young jackfruit curry)
Total time: 1 h 15 min
Ingredients: rapeseed oil 2 tbsp; black mustard seeds ½ tsp; fenugreek seeds ½ tsp; onion 1, finely chopped; garlic 2 cloves, finely chopped; green chilli 1, finely chopped; mild curry powder 1 tsp; ground cumin 1 tsp; ground coriander ½ tsp; mild chilli powder ½ tsp; ground turmeric 1 tsp; cinnamon 1 stick; tomato 1 medium, chopped; curry leaves 6-8; pandan leaf 5cm piece, (optional, see notes below); green jackfruit 500g tin, drained; coconut milk 240ml; lime juice 1 tbsp; sugar (any will do) 1 tsp; fine sea salt 3⁄4 tbsp; ready-made crispy fried onions 2 tbsp; cooked rice to serve

1 hour 15 minutes
serves 4
Easy

Make a vegan Sri Lankan feast tonight, with a jackfruit curry recipe straight from the kitchen of Kolamba in London. You'll need plenty of fresh spices and a tin of green jackfruit

By Aushi Meewella

Published: January 9, 2020 at 11:13 am

Make this vegan young jackfruit curry, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry.

This dish is topped with deep-fried shallots and curry leaves at Kolamba, but we find shop-bought crispy onions are a handy cheat. Read our review of Kolamba restaurant here.

Ingredients

rapeseed oil 2 tbsp
black mustard seeds ½ tsp
fenugreek seeds ½ tsp
onion 1, finely chopped
garlic 2 cloves, finely chopped
green chilli 1, finely chopped
mild curry powder 1 tsp
ground cumin 1 tsp
ground coriander ½ tsp
mild chilli powder ½ tsp
ground turmeric 1 tsp
cinnamon 1 stick
tomato 1 medium, chopped
curry leaves 6-8
pandan leaf 5cm piece, (optional, see notes below)
green jackfruit 500g tin, drained
coconut milk 240ml
lime juice 1 tbsp
sugar (any will do) 1 tsp
fine sea salt 3⁄4 tbsp
ready-made crispy fried onions 2 tbsp
cooked rice to serve

Method

Step 1

Heat the rapeseed oil over a medium heat and fry the mustard and fenugreek seeds for 1 minute until popping. Add the onion, garlic, chilli, curry powder, cumin, coriander, chilli powder, turmeric, cinnamon, tomato, curry leaves and pandan leaf, if using. Stir continuously for 3-5 minutes or until the tomato starts to break down.
Step 2

Tip in the jackfruit, coconut milk, lime juice, sugar, salt and 120ml of water. Bring to a boil, put on a lid and gently simmer for 1 hour or until the jackfruit is very soft. Top the curry with the crispy onions and serve with rice.