1large red skin caribbean sweet potatoor use two small ones, peel and chopped
a handful of whole okra
½tablespoonof curry powdersee post
1thumb sized piece of gingerpeeled and minced
2pimento berries or ¼ teaspoon of ground allspice
4sprigs of thyme
1small can of tomato
1can of full fat coconut milk
2teaspoonof coconut sugaroptional
himalayan pink salt and pepper to taste
2tablespoonof coconut oil
Melt the coconut oil in a skillet on medium heat. Then proceed to sautee the onion, garlic and scallion until they soften and the white onion is translucent.
Stir in the curry powder, pimento berries, thyme and bay leaf. Move the pan in a back and fourth motion so the bay leaf and berries are exposed to the bottom of the pan so they can release their flavour.
Pour in the chopped tomato and carefully fold in the jack fruit, sweet potato and okra into the curry mixture so all the ingredients are fragrant.
Season parsley along with the desired amount of pink salt and pepper. I used roughly 1 teaspoon of each.
Finally add the coconut milk and scotch bonnet.
Bring the pan to a rolling boil before reducing to a simmer with the lid on for 15 minutes until the sauce from the curry thickens.
Make sure to buy "young" jackfruit. It should state what it is on the can.
Jackfruit is a vegan friendly meat substitute and gluten free and paleo approved.
You can make this recipe with another meat substitute such as tofu if you wish