Curry Breadfruit

This amazing vegetarian curry breadfruit recipe uses simple ingredients to create layers of deliciousness. Although this is a dish I love to eat I rarely get the opportunity to make it. Creating this curry breadfruit was a great exercise in using an array of ingredients to build rich and complex flavors.

Ingredients

1 breadfruit cut into bite sized chunks
2 large onions diced
1 large onion cut into chunks
6 cloves garlic minced
1 tbsp minced ginger
1 scotch bonnet pepper finely chopped
3 stalks celery finely chopped
6 shadon beni leaves finely chopped
6 tomatoes diced
4 tomatoes quartered
2 1/2 cups coconut milk
4 tbsp curry powder
12 carapulay (curry) leaves
1 tbsp raw (unsweetened) tamarind paste
1 tbsp jaggery or sugar
2 tbsp boiling water
salt & black pepper to taste
oil for cooking

Method

Add breadfruit to a pan with 4 tablespoons of oil
Season with salt and black pepper then cook on medium heat for 10 minutes or until golden brown
Transfer cooked breadfruit to a bowl then set aside
Return pot to fire then sauté onion for 2 minutes until translucent
Add garlic, ginger, scotch bonnet pepper and carapulay leaves then sauté for 1 minute
Add celery, shadon beni and curry powder then sauté for 3 minutes
Combine tamarind paste, jaggery and boiling water until a tamarind sauce is formed (make sure to remove seeds from tamarind)
Add diced tomatoes and tamarind sauce to the pot, season with salt to taste then sauté for three minutes
Add 1 1/2 cups coconut milk to mixture and allow to cook for 2 to 3 minutes
Transfer mixture to a blender, add 1 additional cup of coconut milk then blend until smooth
Add one tablespoon of oil to pan then sauté remaining onion and quartered tomatoes on high heat for 30 seconds
Return breadfruit to pan then add curry sauce
Combine and cook for 2 minutes
Finish with additional fresh herbs
Serve & Enjoy!