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Gluten-free, Vegan Curried Jackfruit Tacos
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Curried Jackfruit Tacos with Coriander-Mint Chutney

This Curried Pulled Jackfruit Tacos with 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 because they blend together so beautifully balancing spice and heat.
Course Main Course
Cuisine Indian, Mexican
Keyword Chutney, Curry, Gluten-Free, Indian, jackfruit, Pulled jackfruit, spicy, Tacos, Vegan
Servings 20 tacos
Author Happy as a Yam Recipes

Ingredients

  • 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 Chili powder
  • 1 tsp cumin
  • 1 Tbsp Olive oil
  • ½ tsp cayenne

Optional Toppings:

  • Fresh coriander
  • Radish
  • Purple cabbage
  • Canned corn
  • Vegan yogurt

Instructions

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.
    Gluten-free, Vegan Curried Jackfruit Tacos

Tomato Curry:

  • 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.
    Gluten-free, Vegan Curried Jackfruit Tacos

Chutney Instruction:

  • Blend all ingredients in a blender or food processor until smooth.
  • Taste and adjust salt.

Spicy Chickpeas:

  • Preheat oven to 400F 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.
    Gluten-free, Vegan Spicy Chickpeas
  • Spread the chickpeas evenly over a layer on a baking sheet.
  • Bake for 10-12 minutes or until crispy.

Assembly:

  • 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!