Kolamba's polos (young jackfruit curry)

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

Aushi Meewella

Published: January 9, 2020 at 11:13 AM

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Serves 4

Easy

Total time: 1 hr and 15 mins

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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

Vegan

Skip to ingredients

Alternatives

Complete the dish

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

Nutrition

2 tbsp rapeseed oil
½ tsp black mustard seeds
½ tsp fenugreek seeds
1, finely chopped onion
2 cloves, finely chopped garlic
1, finely chopped green chilli
1 tsp mild curry powder
1 tsp ground cumin
½ tsp ground coriander
½ tsp mild chilli powder
1 tsp ground turmeric
1 stick cinnamon
1 medium, chopped tomato
6-8 curry leaves
5cm piece pandan leaf

(optional, see notes below)
500g tin, drained green jackfruit
240ml coconut milk
1 tbsp lime juice
1 tsp sugar (any will do)
3⁄4 tbsp fine sea salt
2 tbsp ready-made crispy fried onions
cooked rice

to serve

Nutrition: per serving

kcal290

low
fat19.5g
saturates9.2g
carbs24.1g
sugars18.4g
fibre2g
protein3.5g
salt2.6g

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.

Check out more vegetarian curry recipes...

Vegan Thai Green Curry Recipe

Authors

Aushi Meewella

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