Joni Newman's Indian-Spiced Pumpkin and Jackfruit Chili

This delicious recipe is from Joni Newman's new book: Fusion Food in the Vegan Kitchen and the photo is by Wade Hammond. Get the book here: http://www.amazon.com/Fusion-Food-Vegan-Kitchen-Reinvented-ebook/dp/B00HSLMBOW

Photo by Kathy H.

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons (30 ml) olive oil

  • 1

    cup (160 g) finely diced onion

  • 2

    tablespoons (20 g) minced garlic

  • 1

    fresh jalapeño, finely diced

  • 1

    teaspoon chili powder

  • 1

    teaspoon garam masala

  • 1

    ⁄2 teaspoon ground coriander

  • 1

    ⁄2 teaspoon turmeric

  • 1

    ⁄2 teaspoon ground cumin

  • 1

    ⁄4 teaspoon red pepper flakes, or to taste

  • 1

    can (20 ounces, or 566 g) jackfruit, packed in water or brine, rinsed and drained

  • 1

    cup (235 ml) all-natural root beer (not diet!)

  • 1

    can (15 ounces, or 425 g) crushed tomatoes

  • 1

    ⁄2 cup (122 g) pumpkin purée

  • salt and pepper to taste

  • nondairy sour cream, for serving (optional)

  • chopped cilantro, for serving (optional)

Directions

Heat the olive oil in a pot over medium-high heat. Add the onion and sauté for 2 to 3 minutes, until fragrant. Add the garlic and sauté an additional 2 to 3 minutes. Add the jalapeño, chili powder, garam masala, coriander, turmeric, and red pepper flakes. Stir to combine. Add the jackfruit and toss to combine. Use the edge of your spoon or spatula to break up the jackfruit as it cooks. Continue to cook for an additional 2 minutes. Add the root beer, tomatoes, and pumpkin. Stir to combine. Reduce the heat to low, and continue to cook, constantly stirring, until the jackfruit is stringy and tender, about 10 minutes. Season with salt and pepper. Serve garnished with nondairy sour cream and chopped cilantro.

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