Growing up in the caribbean, I have fond memories of my father frying up slices of breadfruit on Sunday afternoons. Perfect little golden trapezoids topped with salt – it was a treat that I savored with every bite. As I got older, breadfruit continued to be one of my favorite foods… along with curry. I freakin’ love curry – of any kind. So, naturally, there came a day when I thought, “let’s try putting breadfruit in a curry.” BAM my life was changed forever.
This breadfruit curry is our go-to recipe that we make every single week without fail. It’s quick, simple, and only requires one pot to make! Who doesn’t like an easy clean up? And did I mention that it’s DELICIOUS? It’s comforting, hearty, rich, creamy, satisfying, and nutritious. What more could you want?
If you live in an area where you have a hard time finding breadfruit, you can easily substitute it for extra chickpeas, more potatoes, or whatever you want! We’ve made it without breadfruit before and the flavor is still amazing, but the breadfruit just takes it to a whole new level. If you have to drive a little further to get your hands on some breadfruit, I’m telling you, it’s worth it.
1-Pot Breadfruit Curry
- 1 medium onion thinly sliced
- 4 cloves of garlic minced
- 1 inch cube of ginger minced
- 2 medium carrots thinly sliced
- 1 bell pepper chopped
- 1 head of cauliflower chopped - about 3 cups
- 2 medium potatoes chopped - about 2 cups
- 1 15 ounce can chickpeas drained and rinsed
- 1 small breadfruit chopped - about 3 cups
- 3-4 Tbsp curry powder
- 6-8 oz coconut milk about half a can
- 4 cups vegetable broth plus more for cooking
- 3 Tbsp liquid aminos
- 1 cup cherry tomatoes sliced into halves
- 1 healthy bundle of kale chopped
- Salt and pepper to taste
For Serving (optional)
- Fresh Cilantro
- Basmati Rice
- Heat a large pot over medium heat and add a splash of veggie broth. Once hot, add onions and season with a sprinkle of salt and pepper. Sauté for 4-5 minutes, stirring frequently and adding more veggie broth as needed so the onions don’t stick to the pot.
- Add garlic, ginger, carrots, and bell pepper and stir. Sauté for 4-5 minutes, adding veggie broth as needed.
- Add cauliflower, potato, chickpeas, and breadfruit and stir to combine.
- Add curry powder and stir well to thoroughly coat all ingredients with spices.
- Add coconut milk and just enough veggie broth so that the liquid is level with the vegetables in the pot- almost completely covering them, but not quite. Then add the liquid aminos, stir, and bring to a boil over medium-high heat.
- Once boiling, turn heat down to low and stir in cherry tomatoes. Cover with a lid and simmer for 20 minutes.
- At this time, you can check to make sure your veggies are cooked through by piercing them with a fork and tasting to adjust the flavor as needed by adding more salt, pepper, or liquid aminos.
- Once you’ve got the flavor where you want it, add in your kale and stir until combined.
- Serve over basmati rice or any base of your choosing (greens, brown rice, quinoa, etc.) Top with fresh cilantro for some extra flavor!
- Leftovers will keep in the fridge for up to 3-4 days and can be reheated on the stove or in the microwave.
- This recipe is extremely versatile - try different combinations of veggies and make it your own!
- For sautéing your vegetables, you can sub veggie broth for water or oil if you prefer.
- If you don’t have breadfruit, you can easily substitute it for extra chickpeas, potatoes, etc. In this case, try adding a tablespoon of flour in addition to your curry powder for a thicker curry.
- Nutrition information is a rough estimate calculated on www.chronometer.com
Nutrition Per Serving (1 of 4)
Calories: 436 | Fat: 11g | Saturated Fat: 6.7g | Sodium: 720mg | Carbohydrates: 79g | Fiber:19.5g | Protein:13g
If you try this recipe, let us know! Have any questions? Leave a comment and rating below!