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+ servings

Vegan Murgh Makhani (Indian Curry)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • 1 Tbs coconut oil I used refined.
  • 1 Tbs Ginger minced
  • 1 Tbs garam masala
  • 1 1/2 tsp coriander
  • 1 tsp cumin
  • 1 tsp pink hymalayan salt ground
  • 1/2 tsp Red Pepper Flakes
  • 1/4 tsp cinnamon
  • 1 can coconut milk I removed the cream.
  • 2 cups Crushed Tomatoes
  • 1/4 cup coconut sugar
  • 1-10.6 Oz Original Jackfruit Upton's Naturals

Instructions
 

  • Heat oil in a medium-sized pan over medium-high heat. Add celery and cook for 8-10 minutes until they start to brown. Stir often.
  • Peel and mince ginger and add to the pan. Stir in spices and salt. Cook for a minute, then pour in the coconut milk and crushed tomatoes and stir.
  • Chop jackfruit into smaller pieces, remove any seed/pods, then add to the pan, along with the coconut sugar.
  • Bring to boil, then reduce heat to medium and let simmer for 15-20 minutes, until the sauce has reduced and thickened. Serve over rice with a side of unsweeted plain vegan yogurt or sour cream.
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