This Vegetarian Jackfruit Curry, known as Gulai Nangka, is a rich and aromatic Indonesian dish that beautifully combines tender young jackfruit with a fragrant blend of traditional spices and creamy coconut milk. Perfect for those seeking a hearty and flavorful plant-based meal, this curry offers a delightful balance of savory, spicy, and slightly sweet notes. The jackfruit absorbs the spices wonderfully, creating a texture similar to slow-cooked meat, making it an excellent choice for vegetarians and vegans alike. Enhanced with fresh green beans, tofu, and a touch of chili for mild heat, this dish is both comforting and vibrant. Serve it hot with steamed rice or flatbread for a satisfying and wholesome dining experience.
Boil water with crushed turmeric until it comes to a boil.
Add the young jackfruit and cook until tender.
Remove from the pot and drain.
In a separate pot, boil the coconut milk together with the spice paste, lemongrass, turmeric leaf, kaffir lime leaf, and bay leaf.
Stir gently to prevent the coconut milk from separating.
Cook until it boils and becomes fragrant.
Add the boiled jackfruit into the coconut milk mixture.
Add asam kandis (Garcinia), salt, and sugar.
Simmer until the flavors are fully absorbed and the curry is rich and aromatic.