Young Jackfruit Curry (Gudeg)

Young Jackfruit Curry, or Gudeg, is a traditional Indonesian dish rich in flavors and textures. This vegan and gluten-free recipe features tender young jackfruit, aromatic spices, and creamy coconut milk, resulting in a hearty and flavorful curry. It’s slow-cooked to allow the vibrant ingredients to meld beautifully. Serve this curry over steamed rice for a comforting meal that brings the essence of Yogyakarta to the table. Whether exploring new flavors or a fan of Indonesian cuisine, this dish offers a delightful culinary experience.

Ingredients

• 2 cans young jackfruit, drained and rinsed
• 1 can coconut milk
• 1/2 cup vegetable broth
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp turmeric
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/4 cup palm sugar
• 2 tbsp soy sauce
• 1 tbsp cooking oil
• 2 bay leaves

Instructions

1. Heat the cooking oil in a large pot over medium heat. Add the sliced onions, minced garlic, and grated ginger. Cook for 5-7 minutes until the onions are translucent and fragrant.
2. Stir in the turmeric, coriander, cumin, and cayenne pepper. Cook for 2 minutes to blend the spices with the onion mixture.
3. Add the drained jackfruit, coconut milk, vegetable broth, palm sugar, soy sauce, and bay leaves to the pot. Stir to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 45 minutes, stirring occasionally.
5. If the curry thickens too much, add more vegetable broth, a little at a time, until the desired consistency is reached.
6. Taste the curry and adjust the seasoning, adding more salt or spices if necessary. Serve the curry over steamed rice.

Keywords: Vegan, Gluten-Free, Young Jackfruit, Indonesian, Main Course

Spice Rack: Turmeric, Coriander, Cumin, Cayenne Pepper

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