Recipe: Breadfruit Coconut Curry [edit]

Photo: Sheri Wetherell

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Edited by: Barnaby Dorfman, Sheri Wetherell

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Foodista Blog: “Breadfruit Coconut Curry”

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Our omnivore’s attempt to go vegetarian for a week of Meatless Monday led us to the discovery of a new food – the breadfruit, native to the Pacific Islands. We ...

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Yield: 4

[edit] Ingredients

12	ounces light coconut milk
½	Breadfruit
½	Onion
1	Clove Garlic
1	inch fresh ginger, minced
2	teaspoons Powdered Turmeric
1	teaspoon Chili powder
2	tablespoons Extra Virgin olive Oil
1	cup Water

[edit] Preparation

Step 1	Heat oil in a 4 quart pot. Slice the onion, crush the garlic and ginger. Add these ingredients to the oil on medium heat to sweat, stir from time to time and avoid browning or burning.
Step 2	Cut the breadfruit in half and peel with a potato peeler. Cut a V in the center to remove and discard the seeds and stem. Cut breadfruit into 1 inch cubes.
Step 3	Add the water, breadfruit, turmeric, and coconut milk to the pot. Bring to a boil and then reduce to a low simmer uncovered.
Step 4	Cook until the breadfruit is very soft and the liquid thickens into a nice curry.