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1. Peel and finely slice the yellow onion, mince the garlic, grate the fresh ginger, finely slice the green chili, and chop the tomatoes.
2 piece yellow onion,
4 clove garlic clove,
3 tbsp fresh ginger,
2 piece green chili (such as serrano or Thai),
2 piece ripe tomato
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2. Drain and rinse the young green jackfruit and chickpeas. Cut any large jackfruit pieces into bite-size chunks, removing any hard core portions if needed.
2 can young green jackfruit in brine (drained and rinsed),
1 can canned chickpeas (drained and rinsed)
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3. Heat the coconut oil in a skillet over medium heat. Add the cinnamon stick, fenugreek seeds, black mustard seeds, and cumin seeds, and toast until the mustard seeds start to pop and the spices are fragrant, about 1 to 2 minutes.
2 tbsp coconut oil,
1 piece cinnamon stick,
0.5 tsp fenugreek seeds,
1 tsp black mustard seeds,
1 tsp cumin seeds
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4. Add the sliced onion to the skillet and cook, stirring often, until soft and lightly golden, about 7 to 8 minutes.
1 piece yellow onion
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5. Stir in the garlic, ginger, and green chili and cook until fragrant, about 1 to 2 minutes.
4 clove garlic clove,
3 tbsp fresh ginger,
2 piece green chili (such as serrano or Thai)
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6. Add the chopped tomatoes and cook, stirring and lightly mashing, until they break down into a thick, jammy mixture, about 5 minutes.
2 piece ripe tomato
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7. Sprinkle in the ground coriander, ground turmeric, Sri Lankan curry powder, ground black pepper, and about half of the sea salt. Stir well and cook the spices in the mixture for 1 to 2 minutes.
2 tsp ground coriander,
1 tsp ground turmeric,
1.5 tbsp Sri Lankan curry powder (or mild curry powder),
0.5 tsp ground black pepper,
0.8 tsp sea salt
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8. Transfer the jackfruit and chickpeas to the slow cooker. Add the curry leaves, then scrape all of the onion-tomato spice mixture from the skillet into the slow cooker.
2 can young green jackfruit in brine (drained and rinsed),
1 can canned chickpeas (drained and rinsed),
15 piece fresh curry leaves
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9. Pour in the coconut milk and water, then stir well to combine everything evenly.
1.5 cup full-fat coconut milk,
0.8 cup water
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10. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the jackfruit is very tender and easily pulls apart with a spoon.
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11. Use a spoon to gently break up some of the jackfruit pieces for a shredded texture. Stir in the lime juice and remaining sea salt to taste, and adjust seasoning as needed.
2 can young green jackfruit in brine (drained and rinsed),
1.5 tsp sea salt,
1 tbsp lime juice
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12. Serve the curry hot over cooked basmati rice if using, and garnish with chopped fresh cilantro.
0.5 cup fresh cilantro (garnish),
4 cup cooked basmati rice (to serve, optional)
