Breadfruit Coconut Curry

Photo: Sheri Wetherell

Ingredients

12 ounces light coconut milk

1/2 Breadfruit

1/2 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

Preparation

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.

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.

Add the water, breadfruit, turmeric, and coconut milk to the pot. Bring to a boil and then reduce to a low simmer uncovered.

Cook until the breadfruit is very soft and the liquid thickens into a nice curry.