Slow Cooker Flaky Caribbean Curried Jackfruit with Aromatic Coconut Broth
Tender, flaky young jackfruit simmers in a fragrant coconut broth infused with Caribbean curry spices, creating a rich and satisfying plant-based main dish. This slow cooker recipe is perfect for a hands-off dinner that delivers complex, aromatic flavors.
Ingredients
Ingredients
- 2 cans young green jackfruit in water drained, rinsed, and shredded
- 1 tbsp coconut oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp Caribbean curry powder or mild curry powder
- 1 tsp ground turmeric
- 1 tsp dried thyme
- 1 tsp salt or to taste
- 1 can full-fat coconut milk 13.5 oz, shaken well
- 1 cup vegetable broth
- 1 tbsp lime juice freshly squeezed
- 0.25 cup fresh cilantro chopped, for garnish
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight. Make-Ahead Tip: You can prepare the onion and spice mixture in advance and store it in the refrigerator for up to 2 days before adding to the slow cooker. Variations: For extra heat, add a diced Scotch bonnet pepper (seeds removed) with the onions. For a protein boost, add 1 cup of cooked chickpeas during the last hour of cooking. Serving Suggestion: Serve over fluffy white rice, quinoa, or with warm roti bread to soak up the delicious broth.